Onion Jam
1/4 cup extra-virgin olive oil
3 large sweet onions, diced
2 parsley sprigs
2 bay leaves
1 rosemary sprig
1 cup sugar
3/4 cup white balsamic vinegar
Salt to taste
Heat the olive oil to shimmering in a large pot; add the onions and cook over moderately high heat until golden brown. Stir occasionally, and cook until the onions are golden brown.
Tie the herbs together in to a bouquet garni. Add the bouquet to the onions and reduce the heat, stirring s few times until fragrant, about 3 minutes.
Sprinkle the sugar over the onion mixture and cook without stirring until the sugar melts, about 5 minutes. Increase the heat and cook - again without stirring - until an amber-brown caramel forms, about 6 minutes.
Stir in the white balsamic vinegar; reduce the heat and stir occasionally until the jam is thick, about 5 minutes.
Discard the bouquet garni.
Season the jam with salt and let cool before refrigerating.
Onion jam is a tasty and toothsome addition to Tea Sandwiches; I especially like it on rare roast beef. Leftovers are very nice on burgers. The jam can be made ahead and keeps for about a week in the refrigerator.
Melanie Unruh