Caramelized Balsamic Onion Jam
- Heat Butter EVOO over medium heat in a large Dutch oven. Gently stir in sliced onions. Sprinkle with salt and pepper. Reduce heat to low, cover and continue cooking (stirring every 15 minutes) for 1 ½ hours (onions should be soft and light golden brown). Stir in chopped thyme and Traditional Style Balsamic Vinegar. Cook uncovered for an additional hour over medium-low heat, stirring occasionally. Remove from heat and cool completely. Store jam covered in the refrigerator for up to 3 weeks.
- Suggestions: Use as a topping to create gourmet pizzas; Spread on sandwiches; Spoon over cream cheese or goat cheese and serve with crackers; Use as a base for a homemade BBQ sauce
A Twist On Olives http://www.atwistonolives.com/