Red onion jam (2)
Ingredients:
1
kg
red onions, peeled, sliced
1
sea salt
1/2
teas.
freshly ground black pepper
2
rosemary sprigs
100
ml
olive oil
150
g
soft brown sugar
100
ml
dry white wine
75
nl
red wine vinegar
How To:
Preheat oven to 400°F. Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
From the Recipe Collection of Nurit Friedman