- 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
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.