#SamLikesItHot: Holiday gift idea — Onion Jam

MANILA, Philippines – Welcome to November on #SamLikesItHot, a month I’m dedicating to homemade edible gifts for the holidays! 

Onion is certainly not the first flavor that comes to mind in the discussion of jams, if it comes up at all. Granted, this is not your typical sweet fruity goop — actually, it’s nothing like a jam at all and is probably closer to a chutney –—but “onion jam” just sounds so deliciously intriguing so let’s just call it that!

This onion jam features the natural sweetness of cooked onions enhanced by honey with the added acidity of vinegar, and it’s all delightfully infused with rosemary.

This recipe makes about 4 cups. To make, you’ll need:

• 10 cups chopped onions (It came down to 10 onions for me)
• ½ cup olive oil
• 3-4 t salt
• Freshly ground black pepper as desired
• 6 stems fresh rosemary
• 3 bay leaves
• ½ cup balsamic vinegar
• ¼ cup red wine vinegar
• ¼ cup white wine
• ½ cup honey
• ¼ cup Muscovado sugar

1. Halve the onions and slice thinly to make 10 cups. I highly recommend that you use a mix of white and red onions. Using different kinds of the same ingredient makes for more complex flavors.

2. Heat a large pan on medium-high heat and add the olive oil. When the oil is ready, add the chopped onions and give everything a good toss with a wooden spoon.

3. Season the onions with 2 teaspoons of salt and freshly ground black pepper. Add the rosemary and bay leaves and mix well. Turn down the heat to low, cover the pan and let cook for 15 minutes while stirring occasionally.

4. Add balsamic vinegar, red wine vinegar, white wine, honey and Muscovado sugar into the pan and stir to mix well. Turn down the heat to keep everything just above a simmer and let cook to start reducing the liquid.

When about a 4th of the liquid has reduced, discard the rosemary and bay leaves. Leaving them in any longer will result in a bitter aftertaste. Taste and add more salt and freshly ground black pepper if desired.

Keep cooking to reduce the liquid while stirring often to prevent the whole thing from scorching. You’re done when you’re left with about a 4th of the thickened liquid. This will thicken further as it cools.

While waiting for the onion jam to reduce, sterilize yours jars.

To gift, transfer to jars and pretty-fy as you wish! And for your loved one’s maximum enjoyment, how about adding a note as well? (See lead photo)

It’s all true! This onion jam is uh-mazing with anything that involves bread or crackers and cheese. It makes a great sauce for grilled meats and even fish. It would make a lovely addition to a cheese and cold meat platter. Throw in some of this stuff to cooked oatmeal with a generous grating of cheese and I swear, it’s like a 5-minute risotto.

I wouldn’t judge you at all if you make a batch and couldn’t resist keeping some for yourself. Yummy holidays!

It has been heartwarming to see the outpouring of support for Yolanda relief. It’s far from over and we do what we can. If you already have plans to dine out this weekend, how about doing it for a cause?

Here’s a list of restaurants that will be donating part of their proceeds:

– Rappler.com

Check out our other recipes:

• #SamLikesItHot: Spiced pumpkin coconut cheesecake
• #SamLikesItHot: Pumpkin and walnut tart
• #SamLikesItHot: The Bomb-kin
• #SamLikesItHot: Pumpkin and sausage lasagna
• #SamLikesItHot: Choco-hazelnut cupcakes with Horlicks mud

Sam Oh is a professional TV and events host, radio jock and foodie. Catch her on radio at First Thing In The Morning with Sam and Gibb on Magic 89.9, Monday to Thursday, 6am to 9am. She is also a food blogger. If you have questions or recipe requests, email desk@rappler.com with subject heading SAM LIKES IT HOT.