Today I used this jam to top crunchy sourdough toast + a light sprinkle of crumbled goat cheese. I have used it to top burgers, to top an everything bagel, with grilled sausages, on a squash tart in the summertime and many, many other ways. This jam is both savory and sweet. Enjoy!
Recipe by Mareh Bleecker.
Maple Onion Jam Recipe
Lunch/Dinner
Today I used this jam to top crunchy sourdough toast + a light sprinkle of crumbled goat cheese. I have used it to top burgers, to top an everything bagel, with grilled sausages, on a squash tart in the summertime and many, many other ways. This jam is both savory and sweet. Enjoy!
Recipe by Mareh Bleecker.
Ingredients
- 2 - Large Onions, thinly sliced (about 2 cups)
- 2 tbsp - Neutral Oil (Grapeseed, Avocado or Ghee)
- 2 tbsp - Ben's 100% Pure Organic Maple Syrup
- 1 tsp - Fresh Thyme
- 1 tbsp - Dijon Mustard
- 1 ½ tsp - Salt
- 2 tsp - Lemon Juice
- 1 tsp - Black Pepper, freshly ground
Directions
- Heat a saucepan over medium heat- add the oil, onions and salt.
- Turn the heat to low and cook, stirring frequently until the onions begin to soften and turn translucent.
- Add maple syrup, black pepper and thyme. You may need to add a little bit of water if the onions begin to stick to the bottom of the pan.
- Continue to cook the onions for 25-30 minutes or until the onions are caramelized and deep brown in color.
- Add the mustard and lemon juice and stir for 1 minute.
- Taste for seasoning and adjust as needed (you may need to add more salt, pepper or lemon juice).
Pour into a small jar and let cool.