Onion Jam

[Guest guest]

Onion Jam

 

Use this savory jam with baked potatoes, or scrambled

eggs. It’s also dynamite on pizza or steamed

vegetables, with a few shavings of Fontina cheese.

 

Cut 1 pound of yellow onions into very thin slices.

Place in a heavy skillet filmed with 1 1/2 teaspoon

olive oil. Sprinkle with 1 tablespoon sugar and salt

and pepper to taste. Cover and cook over low heat,

stirring occasionally, for 30 to 45 minutes, or until

the onions have a rich brown color and are reduced to

about 1 cup. Cool and store in a tightly covered

container in the refrigerator.