by kirra » Fri Sep 04, 2009 12:53 am
Onion Jam
Ingredients:
4 Tablespoons olive oil
3 pounds onions, sliced about 1/4 inch thick (3-4 bunches walla wallas)
2 teaspoons fresh, chopped oregano
S & P
1 cup white wine
dash vinegar or lemon juice
Preparation:
In a big frying pan, heat oil on medium heat. Add onions and oregano, stir up some, then cover. Cook about 5 minutes, then turn heat to low and add about a teaspoon of salt. Cook covered about 20-25 minutes, then add wine, toss and cover. About every 20 or so minutes stir up a bit. After about an hour, or when you hear the hiss and sizzle, start stirring more frequently. When they've browned up quite a bit add the dash of vinegar/lemon juice and season to taste with pepper and more salt if you like.
Note: This recipe sounds like a lot of work but it's not, especially if you're in the kitchen already doing other things. This ‘onion jam' is heavenly as a cheese-replacement for quesadillas, especially with the mushroom and zucchini addition.
[b][size=150]Onion Jam[/size]
Ingredients:[/b]
4 Tablespoons olive oil
3 pounds onions, sliced about 1/4 inch thick (3-4 bunches walla wallas)
2 teaspoons fresh, chopped oregano
S & P
1 cup white wine
dash vinegar or lemon juice
[b]
Preparation:[/b]
In a big frying pan, heat oil on medium heat. Add onions and oregano, stir up some, then cover. Cook about 5 minutes, then turn heat to low and add about a teaspoon of salt. Cook covered about 20-25 minutes, then add wine, toss and cover. About every 20 or so minutes stir up a bit. After about an hour, or when you hear the hiss and sizzle, start stirring more frequently. When they've browned up quite a bit add the dash of vinegar/lemon juice and season to taste with pepper and more salt if you like.
[b]Note:[/b] This recipe sounds like a lot of work but it's not, especially if you're in the kitchen already doing other things. This ‘onion jam' is heavenly as a cheese-replacement for quesadillas, especially with the mushroom and zucchini addition.