Onion Jam by Damaris Phillips
By permission from my mentor and all-time favorite chef, Damaris Phillips…
| Prep Time | 30 minutes |
| Cook Time | 1 hr 20 min |
| Servings |
cups
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Ingredients
- 1 1/2 t. unsalted butter
- 2 large Vidalia onions julienned (can substitute any sweet onion)
- 2 lemons zested and juiced
- 1/4 t. minced fresh ginger
- 1/2 t. kosher salt
- 1/2 cup brown sugar firmly-packed
- 1/4 t. ground coriander
- 1/2 t. freshly ground black pepper
Ingredients
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Instructions
- Melt the butter in a large sauté pan over medium-high heat.
- Add the onions, lemon zest, ginger and 1/2 t. salt and cook until the onions start to turn translucent, about 5 minutes.
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes.
- Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes.
- Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3-5 minutes more - season to taste.
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I love it Dave. Great job!! Reminds me of home, which I’m missing so much right now. Hugs!
Thanks Marcia – I’m really enjoying the experience, and I’m always missing home! Hugs
How awesome are you? You always amaze me with your love of family. And now we get to share your love of food and memories. I remember gone to your grandma reeds house and eating Sunday dinner. You have made me smile today David and that is why I love.
Awww… Jackie – I truly do love my family and cherish the memories we have made and the memories we continue to make! Love you too!