When my partner first suggested I make this concoction I looked at him like he had grown two more eyes in the middle of his forehead. I like onions, I really do, but I don't usually think of them as yummy sandwich toppings. I think this can be blamed on the hideously sharp and sulfurous raw onions used universally in sandwich shops, hot dog stands, pizza joints, greasy spoons, and fast food restaurants. If you enjoy those onions, I wouldn't judge you for it, but you certainly may have my share.
This marmalade, however, is sweet, tangy, oniony and somehow meaty too. Since making it, I've been searching the kitchen for more and more things to put it on. So far three favorites are, on a cold turkey breast sandwich, as a relish on ground beef burgers, and slathered under melted Swiss or Gruyere cheese. I'm sure at some point it will find it's way onto plain or buttered toast.
This recipe is almost completely lifted from “'wichcraft” by Tom Colicchio. The version made there is intended to be stored in the refrigerator. I made a double batch, adjusting the techniques accordingly, sealed the resulting luscious goo into 8oz. mason jars and processed them for 20minutes in a hot water bath. You can buy Colicchio's version (or the industrial equivalent of it) at Williams-Sonoma and other gourmet specialty stores. I've tried it - it's similar but it does lack that special magic of something you made yourself.
You'll need:
2 Tablespoons canola (or other flavorless) oil
8 medium onions
¾ tsp fine grade sea salt
¼ tsp fresh ground black pepper
2/3 cup granulated sugar
1 1/3 cup medium quality balsamic vinegar*
*Use something you enjoy the taste of, as you will be reducing, and therefore concentrating, the flavor, but using the best quality or aged balsamic won't benefit the flavor enough to merit the extra expense.
To prepare: Peel and slice onions in half, from root to tip, removing the root ends. Slice very thinly with a sharp knife (root to tip orientation). Do not worry if slices remain together they will break apart in cooking.
Heat oil in a large heavy-bottomed dutch oven, over medium heat. Add onions, salt and pepper and cook for 30 minutes, until onion have softened, reduced in volume, and created their own liquor. Add sugar; stir and lower heat to medium-low.
Cook for an additional 30 to 40 minutes, stirring frequently, until liquid has evaporated and the onions caramelize (brown but not burn).
Add balsamic vinegar and cook, stirring often, over low heat for an additional hour. Mixture should appear glossy, and should hold it's shape when pushed with a spatula or spoon.
NOTE: Take advantage of the lull, preheat your canning kettle and sterilize the jars. Get everything in place, lids, funnels and lifters into place.
When the mixture is cooked to your liking, spoon into prepared jars, leaving ¼ head space. Seal the jars and process using a hot water bath for 20 minutes. I used the somewhat unorthodox method of gently tapping the bottoms of the mason jars on the counter to burp them and remove the many small air pockets that appeared while filling the jars. I wouldn't recommend fishing about with a bubble remover in this case. The longer processing time and gravity will the work for you.
Allow to cool and store in a dark cool place.
Once opened, mixture will keep in the refrigerator for up to seven weeks, but sealed is shelf stable for one year.
Learning curve: It's looks a mess, but tastes delicious. Between the sugar, the vinegar, and the onions natural sugars and acids, the mixture tested out at 3.5 on a ph meter. The only thing I'd do differently: make more!
this looks sooooo good! am totally trying it today. about how many jars does it make, approximately? thanks!
Posted by: Jennifer McCormick | August 21, 2011 at 11:31 AM