When we first started serving our onion jam at Smokey Joe’s, people were puzzled. They weren’t sure what to make of it. Onions? To start? We’re supposed to eat that? “Yes, you spread it on the cornbread.”
There were looks of disbelief and even turned-up noses. But over time, we won them over to the point where some customers were using it as a secret ingredient in their stews and kugels.
Ingredients
2 large onions, finely diced
3 Tbsp. margarine
½ cup sugar
¼ cup apple cider vinegar
Directions
On a medium flame, melt the margarine and slowly caramelize the diced onions until soft and golden brown, 15-20 minutes.
When the onions are golden brown, add the sugar on top of the onions and cook without stirring until the sugar begins to caramelize. This will take about 5-6 minutes.
Stir and turn the heat up to high while constantly observing the pan to make certain the sugar does not begin to burn. In another 5 minutes you should have a richly brown mass of onions and caramel. Add the cider vinegar and stir to amalgamate.
Remove from the stove and let cool.
ALWAYS use caution when working with hot sugar as it sticks very easily and will burn and potentially burn you.
Puree into a smooth jam in a handheld mini-chopper.
Spread on Smokey Joe’s cornbread. Yield - about 8 ounces