So now the countdown to Christmas is really on…only a few more days to get ready! Are you ready?
I’m getting there…a little more slowly this year…even though it feels crazy hectic around here.
I’m hosting the festivities at our home this Christmas, so I’ve got a few things to do…just a few…
So to get started, today I made this Roasted Garlic & Rosemary Onion Jam that I discovered last year. This is the best. The BEST.
It makes a great appetizer for Thanksgiving, Christmas or New Years!
Now what exactly is onion jam? Don’t be scared off of the whole ‘jam’ thing. It’s not really a jam…I’d say it’s more like a chutney. Anyway, I like it best served over a baked Brie wheel. So, so great! It’s definitely worth the effort to make…both jars were devoured last year!
But there are many ways to serve it…here are a couple of ideas:
- Bake it on a Brie wheel, at 400 degrees for about 10-15 minutes, or until the brie has softened but isn’t runny.
- Serve it with meats, like chicken or pork, as a chutney type topping. I love it served over pork chops.
- Add it to soups or stews as a flavour enhancer.
- Serve it like a chutney on crackers with goat cheese.
- The possibilities are endless!
Yum yum in my tum-tum.
Roasted Garlic & Rosemary Onion Jam
- 4 large sweet onions, halved and cut thinly
- ¼ cup olive oil
- ½ tsp coarse salt
- 3-4 tbsp balsamic vinegar
- 3-4 tbsp brown sugar
- 6 fresh rosemary stems
- 2 bay leaves
- 4 roasted garlic cloves
- First roast your garlic (you need an hour to roast the garlic). Refer to my previous post on Roasting Garlic, to find out how to do this.
- Cut your onions in half, then slice them about 0.5cm wide.
- Heat up the oil in a stock pot, then add the onions. Mix well, until the onions are covered with the oil. Cook on medium heat until the onions are softened. About 20 minutes.
- Then add the rosemary stems and bay leaves. Mix. Cook for about 20 more minutes, until the rosemary has wilted.
- Once the rosemary is wilted, remove it and the bay leaves. You will likely have to remove stray rosemary leaves.
- Add the balsamic vinegar, sugar, salt and pepper.
- Add the roasted garlic by scooping out the cloves, and mash them into the onion mixture.
- Cook until the liquid is all gone, but be very careful not to burn it! Stir often!!
- When the onions are cooked, the liquid is gone, and the mixture is sticky it’s all done!
- Put into sterilized jars and keep in the fridge for up to 2 weeks.
Adapted from Big Fat Baker
So if you are looking for that appetizer (or hostess gift) that’s just a little different and sure to be a big hit, try this…it’s simple to make and so good!
Have a delicious day!