VIDALIA ONION AND GARLIC JAM
This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as it becomes bitter. It also makes a fine substitute for butter or oil on slices of crusty bread, can be used in place of mayonnaise on meat sandwiches or in place of tomato sauce on pizzas.
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 1h15m
Yield One cup
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.
- When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and 1/8 teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 89 milligrams, Sugar 10 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Addi
[email protected]I don't think this jam is worth the price.
Lakenya Ward
[email protected]This recipe is too complicated. I'm not sure it's worth the effort.
Red Devil 17
[email protected]I think this jam would be better if it were made with white onions instead of Vidalia onions.
hiravinod
[email protected]I wish there were more garlic in this jam.
Leigh Alberts
[email protected]This recipe is a bit too sweet for my taste.
Jackson Chilel
[email protected]I'm not sure what I did wrong, but my jam turned out really watery. :(
Prissy
[email protected]This jam is a great way to use up leftover onions.
Avet Hambardzumyan
[email protected]I love the addition of the thyme and rosemary to this jam. It really gives it a unique flavor.
Rupa ThapA
[email protected]This jam is so versatile! I've used it on sandwiches, crackers, and even as a glaze for roasted vegetables.
Ty Tofflemoyer
[email protected]I'm not a huge fan of onions, but I really enjoyed this jam. The sweetness of the Vidalia onions really mellowed out the flavor of the garlic.
Iliamvande Gandepuun
[email protected]This jam is amazing! I've never had anything like it before.
DANIEL YONA
[email protected]I've made this jam several times now and it's always a winner. It's so easy to make and it's the perfect addition to any cheeseboard.
Raja Zaryab
[email protected]This jam is delicious! I love the caramelized onions and the hint of garlic.
wonder chace
[email protected]I made this jam for a party and it was a hit! Everyone loved it. I especially liked the addition of the thyme and rosemary.
Jamez2funny
[email protected]This was my first time making onion jam, and it turned out great! I was a little worried that it would be too sweet, but it was actually the perfect balance of sweet and savory.
Mugabi Sharik
[email protected]I love this jam! It's the perfect balance of sweet and savory, and it's so versatile. I've used it on sandwiches, crackers, and even as a glaze for chicken.
Raam Lal
[email protected]This recipe was so easy to follow, and the jam turned out beautifully. I used it on crostini as an appetizer, and it was a huge hit with my guests.
Joann Thomas
[email protected]I'm not a big fan of onions, but this jam was surprisingly delicious! The sweetness of the Vidalia onions balanced out the sharpness of the garlic perfectly, and the addition of thyme and rosemary added a lovely herbaceous flavor.