Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 @@@@@ EatingWell Sweet & Sour Onion Jam - 2 pts 2 teaspoons extra-virgin olive oil 2 large sweet onions, such as Vidalia, halved lengthwise and sliced 2 1/2 tablespoons sugar 1 large clove garlic, minced 1 teaspoon chopped fresh rosemary 1/4 cup distilled white vinegar, plus more to taste Pinch of salt Freshly ground pepper to taste 1. Heat oil in a 12-inch skillet (not nonstick) over medium heat. Add onions and sugar. Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated, 10 to 20 minutes. Uncover and cook, stirring, until onions turn deep golden, 10 to 20 minutes more. (Add 1 or 2 tablespoons water if the onions start to scorch.) 2. Add garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add 1/4 cup vinegar and cook until most of the liquid has evaporated, about 3 minutes. Season with salt, pepper and more vinegar, if desired. Yield: about 3/4 cup, for 4 servings Active Time: 10 minutes Total Time: 40 minutes Ease of preparation: Easy NUTRITION INFORMATION: Per serving: 81 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 1 g fiber; 38 mg sodium. 0 Carbohydrate Servings Exchanges 1 other carbohydrate Source: EatingWell This Week E-zine, 23 Jan. 2007 Formatted by Chupa Babi in MC: 01.23.07 MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 4 days. This is a convenient condiment to keep on hand. It makes a delicious topping for grilled anything and also enlivens sandwich fillings. ----- Quote Link to comment Share on other sites More sharing options...
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