tonight i decided to make food network’s onion jam. it’s my last week of classes for the semester (it’s hard to believe i’ll be halfway done with law school in just a few weeks) & i want to gift some jam to two professors who have been lifesavers for the past couple of months. i originally got the idea from one of my favorite restaurants back home, where the chefs combine the jam with raw edam sandwiched between two pieces of bread to make the most delicious grilled cheese in the world. this jam is also good with brie & crackers.
i’ve made it once before, but this time i doubled the recipe. both times, i’ve found that 1) the onions take longer to give up their liquid than the original recipe suggests, 2) the wine takes forever to reduce & 3) it also takes awhile for the mixture to achieve a jam-like consistency. the first time i made it, it turned out pretty good. tonight, it turned out a little bit liquid-y. when i get the recipe right, i’ll share my own version with you guys.