Indulge in a culinary adventure with our delectable Vidalia Onion and Garlic Jam, a symphony of flavors that will tantalize your taste buds. This versatile condiment, crafted with sweet Vidalia onions, aromatic garlic, and a touch of zesty spices, elevates simple dishes into extraordinary culinary experiences. Spread it on crostini for an elegant appetizer, add a dollop to grilled meats or roasted vegetables for a burst of flavor, or stir it into sauces and dressings for a touch of savory sweetness. Our collection of recipes takes this jam beyond the ordinary, offering creative and mouthwatering ways to incorporate it into your meals. From savory tarts and flavorful pasta dishes to tangy vinaigrettes and irresistible glazes, these recipes showcase the versatility of this extraordinary condiment. With its perfect balance of sweet and savory notes, the Vidalia Onion and Garlic Jam promises to transform your culinary creations into unforgettable taste sensations.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK GARLIC-ONION JAM
Spread this speedy garlic and caramelized onion jam over toasted bread topped with melty gruyere cheese. Appetizer perfection!
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 11
Steps:
- In a large skillet heat butter over medium. Add sweet onions. Cook 15 minutes or until softened and starting to brown, stirring occasionally. Add roasted garlic, balsamic vinegar, packed brown sugar, water, salt, and crushed red pepper. Cook, uncovered, 5 minutes or until thickened. Let cool. Spread the jam over toasts and melted gruyère. Roasted Garlic
- Preheat oven to 350°F. Add a layer of kosher salt to bottom of roaster. Cut 1/2 inch from tip of bulb; place bulb cut side up in roaster. Drizzle with olive oil. Cover; roast 1 hour. Cool. Squeeze cloves from skin. Serve on toasted bread or toss with cooked pasta. A terra-cotta garlic roaster prevents overcooking. Soak it in water before using.
Nutrition Facts : Calories 55 kcal, Carbohydrate 7 g, Cholesterol 4 mg, Protein 1 g, SaturatedFat 1 g, Sodium 72 mg, Sugar 2 g, Fat 3 g, ServingSize 1 1/3 cups, UnsaturatedFat 1 g
BAKED VIDALIA ONIONS
Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
NEW YORK STRIP WITH BLUE CHEESE, VIDALIA ONION JAM AND WARM POTATO SALAD WITH MUSTARD VINAIGRETTE
Steps:
- For the onion jam: Heat grill to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes. Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature.
- For the vinaigrette: Put the potatoes in a large saucepan, cover with cold water and season with 1 tablespoon kosher salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter
- While the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.
- Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak.
- For the steak: Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.
- Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve.
ROASTED VIDALIA ONIONS
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.
Provided by LOTUSFLOWER1971
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
- Roast in preheated oven for 15 minutes.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 12.4 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 1337.1 mg, Sugar 5.7 g
VIDALIA ONION CONFIT WITH GARLIC TOASTS
Steps:
- Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove. Transfer to a rack to cool.
- To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat. Add the onions and sugar, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, 15 to 20 minutes.
- Increase the heat to medium-high. Add the wine and cook, stirring occasionally, until the wine is reduced and the onions are a deep golden brown, 15 to 20 minutes more. Add the thyme; taste and adjust for seasoning with salt and pepper.
- To serve, place the reserved toasts on a large serving platter and top each piece with a spoonful of confit. Garnish each with a sprig of thyme.
- making ahead
- The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container. The confit can also be made ahead and will actually improve as the flavors marry. Refrigerate the confit in an airtight container for up to 4 days.
- storing onions
- Onions need circulating air to stay fresh. Vidalia onions are particularly tricky due to their high sugar content. One of the best ways to store Vidalia onions is in the cut-off legs of pantyhose: drop an onion down the leg, tie a knot, and repeat. Hang the onion-filled hose from a hook in a cool, dry place. They will keep for months. Alternatively, wrap them separately in paper towels and refrigerate.
Tips:
- Use ripe, sweet Vidalia onions for the best flavor.
- Caramelize the onions slowly over low heat until they are golden brown and very soft.
- Add the garlic and cook for a minute or two more, until fragrant.
- Stir in the vinegar, sugar, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the jam has thickened.
- Transfer the jam to a jar and seal tightly. It will keep in the refrigerator for up to 2 weeks.
Conclusion:
This Vidalia onion and garlic jam is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for sandwiches, burgers, and hot dogs. It can also be used as a dipping sauce for chicken, fish, or vegetables. Or, you can simply enjoy it spread on a piece of toast.
This jam is also a great way to use up leftover onions. So next time you have some extra onions on hand, give this recipe a try. You won't be disappointed!
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