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!
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.
Recipe Note
Can be refrigerated for up to 2 weeks - but it never lasts that long here!
