This deeply flavorful, almost savory jam adds a decidedly grown-up flair to your favorite grilled cheese but will also instantly elevate a simple cream cheese spread for your next party!
Cooking with Fire Cider means you'll lose the functional benefits but the flavor pay-off is totally worth it!
1/4 C neutral oil (we used safflower)
1/2 C raw sugar
4 C onion, coarsely chopped
1/4 tsp salt
freshly ground black pepper to taste
1/2 C Fire Cider (we used Wildflower Honey)
1. Heat the oil in a heavy bottom skillet over med heat. (Use a skillet rather than a deep pan so you have more surface area across which you'll brown the onions)
2. Stir sugar into the oil, stirring constantly until mixture is a light caramel color, about 10 minutes. We recommend using a wooden spoon here and be careful! This mixture will be very hot.
3. Stir the onions, salt, and black pepper into the hot sugar mix. The onions will immediately start to caramelize! Keep stirring over med heat until the sugar has dissolved and onions are a deep, almost mahogany color, about 15 minutes.
4. Pour the Fire Cider into onion mixture - be careful there may be some splattering! - and simmer until the mixture has a jammy consistency, stirring occasionally about 30 minutes. Let cool before serving.
Once cool you can keep this in a sealed jar in your fridge for up to 2 weeks. Our current favorite way to use Fire Cider Onion Jam is for kicked up grilled cheese sandwiches! Think French Onion soup in a sandwich!
Use Comté or gruyere cheese, spread 1-2 Tbsp of the jam in the sandwich before toasting and be prepared to have to restrain yourself from making another!