I so love onion, particiuarly red or purple onion. It has been a favorite of mine for years. This red onion jam is so good you’ll be looking for ways to serve it.  Try it on beef or veggie burger, in a lettuce wrap, on a salad or even top off your morning eggs with it. It is a perfect condiment for that weekend BBQ you are planning.

This recipe is much healthier than most others I have seen that have too much oil or added sugars. Sweetened with a little agave nectar and very little healthy oil, it beats all others.

Red Onion Jam

Makes approx. 1-2 cups (but because I know you and everyone else will love it, I would double it!)

• 2 large red onion, sliced thin (I leave as much of the outer skin on because it contains the most flavonoids or powerful antioxidants)
• 1 tablespoon high-heat oil (grape seed is my preference)
• 1/2 teaspoon kosher salt
• 1 teaspoons fresh ground black pepper
• 1 tablespoon fresh rosemary, minced
• 1 tablespoons balsamic vinegar
• 1 tablespoons agave nectar

Heat a large sauté pan over high heat. Add the oil when pan is hot and heat until it shimmers. Very carefully add the onions, salt, pepper & rosemary.

Cook, stirring constantly, for about 2 minutes. Reduce heat to medium and let cook for another 15-20 minutes being sure to stir frequently so the onions carmelize evenly.

Stir in balsamic vinegar, agave nectar and remove pan from heat. Let is sit until cool.

Store in glass container and refrigerate for up to two weeks (although it won’t last that long).

Decorate a jar and bring as a hostess gift to the next BBQ you’re invited to – they’ll love the thought and the tast.

*Recipe adapted from Vegan Cooking for Carnivores

Are you looking forward to trying this recipe? Let me know in the comments below and then come back and share a pic.

Cindy Nunnery
cindy@cindynunnery.com
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