|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This burger topping goes well with a beef or pork roast or just about any main dish. It's especially good on milder turkey or chicken burgers. If you love onions, you definitely should try this recipe.
It's also a fabulous spread to serve on toasted baguette slices. Add some melty cheese and put them under the broiler for a minute or two. Delicious!
- 3 medium onions (about 1 to 1 1/2 pounds, quartered and sliced)
- 2 tablespoons olive oil
- 3 tablespoons vegetable broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- Salt, to taste
Put the olive oil in a medium skillet over medium heat. When the oil is hot, add the onions. Cook the onions, stirring frequently, for about 15 minutes, or until the onions are soft and golden brown. Add the vegetable broth (you can use chicken broth), balsamic vinegar, and brown sugar.
Cover and cook over low heat, stirring occasionally until the onions are very soft and liquids have reduced to a syrup consistency.
Use the onions to top beef, chicken, or turkey burgers, or as a condiment along with a beef or pork roast or steaks.
Store the balsamic onion jam in the refrigerator for up to 5 days.
The recipe makes about 1 cup of jam, and it's easily doubled for a larger batch.
Herbs may be added for extra flavor. Add a sprig of rosemary or a bouquet garnish with bay leaf, rosemary, and parsley to the onions along with the broth and vinegar.
Bacon-Onion Jam: Omit the olive oil. Dice about 1/2 pound of bacon and cook in the medium skillet until crisp. Remove to paper towels to drain. Remove all but 1 tablespoon of the drippings and cook the onions, stirring constantly, until golden brown. Add the broth, vinegar, and brown sugar and continue with the recipe.