Savory Onion Jam with Rosemary

I am ashamed that i have not posted this before. I use this recipe a lot, especially when we have lots of onions at Fair Foods. It is a delicious savory jam that is excellent on sandwiches as a condiment and works delightfully on a cheese tray. It is sweet and savory and delicious. Warning to the impatient: This recipe takes a LONG time! Maybe it is just that I always have tons of onions and sometimes triple the recipe, but it takes a very long time for the liquid to evaporate out. So my advice, get it in the pot and go clean the house, watch a movie, whatever...do something else, and when you come back onion magic will have happened.

This recipe was adapted from a very handy and fun website http://www.punkdomestics.com. I highly recommend them as a good do it yourself kitchen resource.

SAVORY ONION JAM WITH ROSEMARY
Makes 4-5 8 ounce jars

Ingredients:
3 pounds sweet yellow onions (about 10 large onions), peeled and sliced thinly
6 sprigs of fresh rosemary
2 sprigs fresh (or dried) thyme
3 bay leaves
3 to 4 teaspoons kosher salt
1/2 teaspoon red chili flakes
Freshly ground black pepper
1/2 cup balsamic vinegar
1/2 cup Sherry
1/2 cup honey
1/4 cup white sugar

Method:

Heat a large stock pot (with a tight fitting lid) over medium heat. When the pot is hot, add in onion slices and stir, sprinkle with salt. Add in bay leaves, rosemary and thyme sprigs.

Place the lid snugly on the pot, and simmer the onion mixture for 15-20 minutes. The onions should have lost a lot of their liquid at this point.

Remove the lid and add in vinegar, Sherry, honey, and sugar. Add in a bit more black pepper, as well as the red chili flakes. Allow to simmer over medium-low heat, uncovered, until half the liquid is gone (about 20 minutes).

Once  the liquid is reduced, remove the bay leaves, thyme, and rosemary sprigs. Taste, and add more salt (or sugar) if needed. Allow the mixture to simmer until the liquid is reduced and the jam is thick, dark, and sticky (30+ minutes). Be careful not to let the mixture burn.

Transfer to clean & sterilized jars. Seal the jars and store in the fridge. The jam will keep for 3-4 weeks.