This last weekend, I found a big box of Vidalia Onions at my store. I was so excited! I loooove Vidalia onions! They are so sweet, I could (and have!) eaten them for breakfast!
I decided to make onion jam out of (some of) the onions, and make it in the crockpot! I also do want to try grilling some of them as well, and like a bazillion other things! Hopefully they will last for a while! Although the way I love onions, that isn’t likely!
No, it isn’t Gagh, I promise!
Vidalia Onion Jam with Rosemary and Balsamic Vinegar
Adapted from Serious Eats
Print this recipe!
5-6 large Vidalia onions, peeled and sliced, or about 3 pounds
4-5 sprigs rosemary
1/2 cup balsamic vinegar
1/4 cup honey
1/2 tsp allspice
1/2 tsp ground ginger
Spray the inside of your crockpot with nonstick spray. I was going to start with 6 onions, but only 5 fit inside my crockpot!
Place the sliced onions and sprigs of rosemary in the crockpot, and turn the crockpot on high.
Let the onions cook down – about 4-5 hours, depending on your crockpot.
Add the balsamic vinegar, honey, and spices, and stir well. Cook another 2-3 hours, until the onions have cooked down. Taste and adjust seasonings if needed. When it has finished cooking, just remove the rosemary stems, as the needles will have fallen off into the jam.
Makes about 1- 1 1/2 cups onion jam. It all cooked down to this one little jar of jam!
I tried this a couple of ways:
- On tortilla chips with goat cheese – yum! The creaminess of the cheese with the sweetness of the jam was really good!
- On a piece of grilled pork – also really good!
Good thing I have some more onions – I might just need to make some more of this jam!