Walla Walla Sweet Onion Jam
4 lbs. Walla Walla Sweet Onions
8 oz. Brandy or Cream Sherry
4 tablespoons honey
2 tablespoons olive oil
8 fresh sage leaves, chopped
4 fresh thyme sprigs, leaves removed and chopped
Salt to taste
Add oil to heavy pan and preheat on a medium temperatures. Dice the onions into similarly sized pieces and add to the preheated pan. Stir with a wooden utensil to evenly coat with oil. Allow the onions to cook slowly, stirring occasionally as liquid evaporates, until they develop a caramel color. Avoid allowing them to get too dark or burn by removing pan from the heat for a few minutes, if necessary, letting the onion sweat in their own juices, then return to heat. Once they have turned a deep mahogany color, deglaze the pan with the alcohol and add the chopped thyme and sage leaves. Cook for 30 seconds more and turn off the heat. Finish the jam with the honey and salt. Jam should be sweet, savory and have a pleasant flavor of the. herbal aromatics.
Makes approximately 1 quart.
Recipe for the National Onion Association courtesy of Walla Walla Sweet Onion Marketing Committee.