Eosinophilic Esophagitis Friendly Classic Onion Jam
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Learn more →Ingredients
8 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 2 lb yellow onions (about 4 large), thinly sliced into half-moons
- ½ tsp kosher salt
- 2 tbsp light brown sugar, packed
- ½ cup dry red wine
- 2 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
Instructions
- 1
Melt the butter with the olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat until the butter is foamy and just beginning to subside.
- 2
Add the sliced onions and salt, stirring to coat. Cook over medium heat, stirring every 5 minutes, until the onions are completely softened and a deep golden-amber color throughout, 35–45 minutes. If the onions begin to stick or darken too quickly at any point, reduce the heat to medium-low and add a splash of water.
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