sometimes i make things that aren’t baked. i know, shocking. so i wondered… am i allowed to post non-baked goods here? and then i realized that i am in charge, and i’ll go ahead and post whatever i want. so here is some curried red onion jam.
red onions have a fantastic flavor all on their own – they are oniony with a hint of sweetness to begin with, and when you cook them slowly, all of their natural sugars come out and they become intensely sweet, like some kind of slightly spicy candy. so they are actually the perfect candidate for a nice slow-cooked jam with complex layers of flavor.
this jam is smooth, sweet, and spicy. the curry flavor stays in the background to let the onions shine, and it all comes together in a perfect flavor explosion. spread this jam on your favorite bread, muffins, biscuits, or anything else you can think of, and it won’t disappoint. most recently, i served it with some freshly baked challah, and it kept going round and round the table as people took more and more.
a sweet, spicy jam that can (and should) be spread on everything in sight.
- 2 tablespoons olive oil
- 3 medium red onions, chopped
- a pinch of salt
- a dash of pepper
- ⅓ cup packed brown sugar
- 1 tablespoon curry powder
- ¼ cup apple cider vinegar
- heat the oil in a medium saucepan over medium heat. add the onions, salt, and pepper. cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes.
- add the brown sugar, curry powder, and vinegar. let it cook for about 30 seconds, then decrease the heat to low. continue to cook, stirring occasionally, until the mixture is thick and jammy, about 30 to 40 minutes.
- remove the pan from the heat and let it cool for a few minutes. transfer the mixture to the bowl of a food processor and process until it is the thickness you want - i like it mostly ground, with a few chunks of onions here and there. transfer the jam to a jar (or any container with a lid) and refrigerate until chilled.