Have too many onions that are starting to sprout? Just cook them low and slow, add some pancetta and you have the most amazing little condiment that will be perfect on your hamburgers or upscale it and serve with cheese and crackers for an awesome appetizer.
The trick into doing onion jam is to cook them on low heat until they become soft and you are left with a third of the volume that you started with. The sugars from the onions, will concentrate as they cook and you will be left with caramelized onions. I like to stop before that point as I like to have a little crunch left in them for texture but feel free to cook them longer if you wish.
Start by chopping your onions roughly. Add the oil to the skillet and cook onion on low heat until very soft, stirring once in a while. This should take anywhere from 20 to 30 minutes. Once they are soft and where you want them to be, add the balsamic vinegar and pancetta, and continue cooking on slightly higher heat until vinegar has been reduced to almost nothing. Turn off heat and add lemon juice and black pepper. Will keep in the refrigerator for a week. Bon Appétit!
- 6 cups of sliced onions
- 175g of diced pancetta
- 1/4 cup of balsamic vinegar
- 1 tsp of lemon juice
- 1/2 tsp of fresh ground black pepper