Sweet & Sour Onion Jam

From EatingWell: August/September 2005, May/June 1997, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

This is a convenient condiment to keep on hand. It makes a delicious topping for grilled meats and also enlivens sandwich fillings.

About 3/4 cup, for 4 servings

Active Time: 10 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

2 teaspoons extra-virgin olive oil
2 large sweet onions, such as Vidalia, halved lengthwise and sliced
2 1/2 tablespoons sugar
1 large clove garlic, minced
1 teaspoon chopped fresh rosemary
1/4 cup distilled white vinegar, plus more to taste
Pinch of salt
Freshly ground pepper, to taste

Preparation

Heat oil in a 12-inch skillet (not nonstick) over medium heat. Add onions and sugar. Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated, 10 to 20 minutes. Uncover and cook, stirring, until onions turn deep golden, 10 to 20 minutes more. (Add 1 or 2 tablespoons water if the onions start to scorch.)
Add garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add 1/4 cup vinegar and cook until most of the liquid has evaporated, about 3 minutes. Season with salt, pepper and more vinegar, if desired.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition

Per serving: 81 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 1 g fiber; 13 mg sodium; 37 mg potassium.

Exchanges: 1 other carbohydrate