Ingredients:
- 7 large onions
- 1/4 cup Wilson’s Extra Virgin Olive Oil
- 1/4 cup Wilson’s Balsamic Vinegar
- 1/2 cup vinegar
- 3/4 cup sugar
- 2 bay leaves
- 2 sprigs parsley
- 1 sprig rosemary
- salt to taste
Method:
Cut onions into slices. In a large pot, heat your Wilson’s Extra Virgin Olive Oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, for approximately 15 minutes – until golden brown.
Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant (about 3 minutes). Sprinkle the sugar over the onions and cook for about 5 minutes, without stirring, until the sugar melts. Increase the heat to high and cook for plus/minus 6 minutes, without stirring, until an amber-brown caramel forms.
Stir in your Wilson’s Balsamic Vinegar and Vinegar and simmer for about 5 minutes over low heat, stirring a few times, until the jam is thick. Discard the herb bundle. Season the jam with salt and let cool to warm.
Notes : Onion jam can be refrigerated for up to 5 days and should be served warm or at room temperature.
The Definition of “Cold Pressed”
In the old days, olives would be “pressed” between stone wheels. This is where the term “Cold Pressed” comes from. Majority of oils are now
Cooking with Olive Oil
As Extra Virgin Olive Oil has never been heated before, it is perfectly safe to use when cooking. Even world renowned Chefs like Chef Wolfgang
Getting to the Oil
The process that is taken to getting to the oil in the olive is very time sensitive. We’ll go through it here step by step.
Grades of Olive Oil
There are 4 Main Grades of Olive Oil, these are: Extra Virgin Olive Oil (EV or EVOO), Virgin Olive Oil, Refined Olive Oils and Olive
Qualifying Your Oil
Qualifying Your Olive Oil We’ve spoken already about not treating Olive Oil like Wine in terms of “saving it for that special day”. Olive Oil
The Life of Oil
With olive oil, the sooner, the better. Olive oil is not like wine, it does not get better with time. This is why it is