Cabernet Onion Jam

Cabernet Onion Jam
Photo by Amy Albert


  • 1 cup full-bodied red wine, such as Cabernet Sauvignon; more as needed
  • 4 medium onions, peeled, halved, and thinly sliced
  • 1 tsp. kosher salt
  • 2 Tbs. olive oil

In a large, straight-sided sauté pan, warm the oil over medium-low heat. Add the onions and salt. Cover and cook until the onions are soft, about 20 min., stirring occasionally to prevent sticking. Add the wine, making sure it covers the onions, and cook uncovered at a very gentle simmer until al...

View full recipe at Fine Cooking


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