Red Onion Jam

Red Onion Jam
Photo by Scott Phillips


  • 7 Tbs. unsalted butter
  • 3 Tbs. balsamic vinegar
  • 6 Tbs. honey
  • ½ cup dry white wine
  • Sea salt and freshly ground black pepper
  • 2 medium-large red onions, halved and thinly sliced crosswise into half moons (about 6 cups)

Melt the butter in a heavy-based 3- or 4-qt. saucepan over medium heat. Add the onions and cook, stirring ­occasionally, until they're very soft and stringy looking but not brown, 12 to 15 min. (Reduce the heat to ­medium low if they start to brown.) Add the wine and honey, reduce the heat to med...

View full recipe at Fine Cooking


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