Description
Have you ever had Onion Jam? It’s revolutionary. This is truly the Magic Elixir we didn’t know we needed but suddenly can’t imagine being without.
Ingredients
For the Jam Base:
- 1 cup red wine
- 1 cup finely chopped California prunes
- 1 tablespoon balsamic vinegar
- 1 tablespoon coconut sugar
- Pinch of kosher salt
For the Sweet and Savory Caramelized Onion Magic Elixir
- 6 tablespoons extra–virgin olive oil
- 6 cups thinly sliced in half–moons, Spanish onions (about 2 large onions)
- 1 teaspoon kosher salt
- ½ cup California Prunes, finely chopped
Optional:
- Pinch of cayenne
Instructions
Make the Jam Base
In a medium saucepan over medium heat, add the red wine, chopped prunes, balsamic vinegar, coconut sugar, and pinch of kosher salt. Stir to combine. Turn heat to medium high and bring the sauce to a boil. Once boiling, reduce temperature to low let it cook until sauce has reduced its liquid almost completely, about 25 minutes. Remove from heat and set aside.
Make the Sweet and Savory Caramelized Onion Elixir
In a large sauté pan over medium heat, add the olive oil to the pan to warm. Reduce to medium–low and add the onions and salt to the pan. Stirring continuously and watching carefully to not scorch the onions, cook until lightly golden and starting to brown around the edges, about 15 minutes.
Avoiding any clumping, add the prunes to the pan and stirring continuously, cook until the prunes are mostly broken down and well incorporated with the onions, about 5 minutes. Transfer to a bowl and set aside.
Make the Onion Prune Jam:
Using a food processor or a blender add 1/2 a cup of the jam base and 1 cup of the onion mixture. Blend to combine and until smooth. Optional: Add a pinch or two of cayenne to give it a little kick and balance the sweet of the jam and the onions. Store in a glass container and enjoy!
Notes
Total Time: 75 minutes
For the Jam Base:
1 cup red wine
1 cup finely chopped California prunes
1 tablespoon balsamic vinegar
1 tablespoon coconut sugar, we used 2 tablespoons
Pinch of kosher salt
For the Sweet and Savory Caramelized Onion Magic Elixir
6 Tablespoons extra virgin olive oil
6 cups thinly sliced in half–moons, Spanish onions (about 2 large onions)
1 teaspoon kosher salt
½ cup California Prunes, finely chopped
Rest of the ingredients
1 (8–ounce) pack of bacon
Instructions:
Preheat oven to 375° F.
Make the Jam Base
In a medium saucepan over medium heat, add the red wine, chopped prunes, balsamic vinegar, coconut sugar, and pinch of kosher salt. Stir to combine. Turn heat to medium high and bring the sauce to a boil. Once boiling, reduce temperature to low let it cook until sauce has reduced its liquid almost completely, about 25 minutes. Remove from heat and set aside.
Make the Sweet and Savory Caramelized Onion Elixir
In a large sauté pan over medium heat, add the olive oil to the pan to warm. Reduce to medium–low and add the onions and salt to the pan. Stirring continuously and watching carefully to not scorch the onions, cook until lightly golden and starting to brown around the edges, about 15 minutes.
Avoiding any clumping, add the prunes to the pan and stirring continuously, cook until the prunes are mostly broken down and well incorporated with the onions, about 5 minutes. Transfer to a bowl and set aside.
Make the Oven Bacon:
Make the Onion Bacon Jam:
Using a food processor or a blender add 1/2 a cup of the jam base and 1/2 cup of the onion mixture. Blend to combine and until smooth. When about to serve, chop your crispy bacon and add 1/2 cup of chopped bacon into the mixture. Using a spatula or spoon mix to combine and serve. So delicious!