First off, I want to apologize for the lack of posts these last several days. I spent some time working on the Recipe Index, which I streamlined. I had a couple of repeat meals on the list this week, and it’s been a bit of a change of pace from my school schedule to a normal 8:30-4:30 job. I think I’ll be back on track beginning with this post, so bear with me.
This onion and thyme jam is sweet, savory and delicious. I served it with a bit of goat cheese and proscuitto on toast and it was absolutely divine, but it’s equally good on its own. The onions were lightly caramelized and sweet and the woodsie aroma and flavors of thyme really sang. I think this is going to be a staple around here, since it makes such an excellent snack.
Onion and Thyme Jam
Onion and Thyme Jam:
Adapted from TheKitchn
2 tbs. Brummel & Brown
2 tbs. olive oil
4-5 medium Vidalia onions, chopped (about 5 cups)
2 tbs. fresh thyme leaves
1 bay leaves
1 clove garlic, minced
Kosher salt and freshly cracked black pepper
1/4 cup apple cider vinegar
2 tbs. brown sugar
Melt the butter and olive oil in a heavy-bottomed pot over medium heat. Add onions, thyme, bay leaves, garlic, salt, and a few cracks of pepper. Cover and reduce heat to medium-low. Cook, stirring occasionally, for 20-30 minutes, until onions are translucent and just beginning to caramelize.
Add the vinegar and sugar. Cook, stirring frequently, 20-30 minutes until thickened. Remove bay leaf.
Transfer jam to a bowl and let cool. Taste for seasonings and adjust as necessary.
1 slice bread of your choice, toasted (I used mushroom-onion bread Zak made)
2 tsp. goat cheese, room temperature
1 small slice proscuitto
3 tbs. onion and thyme jam
Spread goat cheese on the toast and top with onion and thyme jam and proscuitto.