A simple reduction of balsamic vinegar along with dark brown sugar. Add to that mint, of course, sweet Vidalia onions and this black onion jam of mine willadd a lift to any charcuterie, lamb dish, and a good salty cheese.
Dang, my mouth is watering.
2 large sweet Vidalia onions (or any other sweet onion), sliced thinly
3 tablespoons butter
1 cup brown sugar
3/4 cup good quality balsamic vinegar
1 cup fresh mint leaves
Pinch of In The Kitchen With Scotty’s “Cook’s Line” or pinch of kosher salt and fresh cracked black pepper
- Cut in half two skinned Vidalia onions. Lay flat and being slicing thin strips of onion. Slice both onions and add them to a large nonstick pot with butter melting inside. Stir around to coat all of the onion.
- Add the brown sugar, then the balsamic vinegar and bring to a simmer. Cover and cook slowly for 10 minutes
- While cooking place the one cup of mint leaves out on a cutting board and being to chop. a rough chop works.. not looking for anything pretty, just for the mint flavor.
- After cooking for 10 minutes add the fresh chopped mint. Stir in to combine fully. Place the lid back on and continue cooking slowly another 15-20 minutes or until the jam has reduced to a bubbly syrupy goodness. Be sure to mix from the bottom up every once in awhile as to not scorch the jam.
- Pour the jam out into a nonmetal container and allow to cool on the counter top. Cover and refrigerate when not using. Add to grilled lamb, as a condiment for meat and cheese boards, on sandwiched, what have you. Enjoy!