I am giddy over this red onion and rosemary jam that I have plopped on top of everything from eggs to steak to turkey sandwiches. The jam is novel and rich, and it’s a secret weapon against boring dinners.
Don’t feel like marinating chicken tonight – jam it up. Can’t look at another steamed vegetable – jam magic. Tired of the same old peanut butter toast for breakfast – onion jamalamadingdong. Giddy or maybe it solitude insanity ever since my husband and daughter entourage headed off to Coachella while the Fourth Grader traveled through the caverns of Sacramento on a class trip only to arrive in the wee hours tonight in Burbank of all places. The house is quiet and I am putting onion jam on everything in sight. Look out Pepper, you’re next.
Here’s why you need to make onion jam. First, you will impress the hell out of yourself. Second, it makes everything taste better. Third, it honors the crunchtime credo – make it fast, make it real. Suddenly, leftover something, becomes new something else.
I beg you to make this seared flank steak topped with Miss Jam, if you’re nasty. In the pan, on medium high heat – 5 minutes or less each side. Let sit for 5 minutes and slice thinly against the grain.
And jam at it!
onion and rosemary jam session
preptime: 1o minutes makes 1 1/2 cups
cooktime: 1 hour (mostly unattended)
2 T olive oil
3 medium red onions, thinly sliced
2-3 T chopped fresh rosemary
1/4 c red wine vinegar
1/4 c sugar (I used turbinado)
1 1/2 t sea salt
- Heat oil over medium heat in covered sauce pan.
- Add sliced onions, rosemary and cover. Let cook for 20-25 minutes until very tender.
- Add vinegar, sugar, and salt. Cook uncovered for 30 minutes longer or until syrupy.
- Taste and adjust seasonings to your liking.
recipe provided by your friends at crunchtimefood.com