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Why not double the onion jam to use for sandwiches and burgers throughout the week?

Source: EatingWell Magazine, May/June 1996


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a heavy nonstick skillet over low heat. Add onions and cook, stirring often, until they are very tender and light golden, 15 to 20 minutes. (Add 1 to 2 tablespoons of water if they are browning too quickly.) Remove from the heat and stir in vinegar, currants, salt and pepper. Let cool.

  • Slice the baguette into 4 equal lengths. Split each piece horizontally. Spread the bottoms with goat cheese and the tops with olivada. Spoon the onion jam over the goat cheese, spreading evenly. Top with the roasted peppers and arugula. Set the bread tops on the sandwiches.


Make Ahead Tip: The onion jam (Step 1) can be prepared ahead and refrigerated for up to 4 days.

Nutrition Facts

410 calories; protein 17.4g; carbohydrates 56.7g; dietary fiber 8.6g; sugars 8.9g; fat 14.1g; saturated fat 4.9g; cholesterol 13mg; vitamin a iu 1108.9IU; vitamin c 12.4mg; folate 33.8mcg; calcium 95.2mg; iron 1.3mg; magnesium 21.6mg; potassium 241.3mg; sodium 824.1mg; thiamin 0.1mg.

2 1/2 starch, 2 1/2 vegetable, 1 medium-fat meat, 1 1/2 fat