4 onions sliced or diced
2 tbsp of Butter
2 tbsp of olive oil
2 cups of wine.
Salt and pepper to taste
Heat your pan on medium high heat. Add the butter and olive oil when the pan is hot enough. Allow the butter to melt a bit and mix it into the oil. Put your onion in the pan. Make sure the pan is not crowed otherwise the onion will not caramelize. You might have to saute the onions in batches depending on the size of your pans. Or you could use do two or three pans at once and then once the onions cook down add them to one pan. This would be much faster if you have smaller pans. After you add the onions you can add your salt and pepper. Stir the onions occasionally until they caramelize.

Once the onions caramelized take the pan off the heat and turn the burner down to low heat. Add a small amount of wine just a enough to cover the onions in the pan. If you do this in two or more small pans then do this step for each pan. After you pour the wine into the pan and scrape the pan with a wooden spoon or tongs. You want to get the little crunchy bits off the bottom of the pan. Pour the onion wine mixture into a sauce pan. And put on low heat and add the rest of the wine to the mixture. Simmer until the wine cooks down and dissipate. Mix occasionally.

Depending on what you have planned using the onion jam in, you might can slice, dice or mince the onion. If you are going to use the Onion jam for a sandwich or salad slicing might be best. To add flavor to a sauces or soup base diced or minced might be best.

You can use any type of wine you want to use. It’s really up to you. Personally I like box wine. Depending on what you will be adding your Onion Jam to you can choose white or red wine.


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