caramelized onion jam with dark rum

Caramelized Onion Jam with Dark Rum

In addition to the two cakes I made for the bridal shower, I also made an onion jam. Actually, no, Joseph made it and I stood around and tried to be useful. When I did step in to help, my reward was a splatter of oil and butter jumping straight from the pan to my hand. It was all in the name of some really yummy jam, so it was totally worth it.

Onion Halves

Onion Slices

I had been craving onion jam ever since seeing an French Onion Tart on the Food Network. I love caramelized onions and Joseph is a master at making them (coming soon, some tips on caramelizing onions). With the two cakes and a punch I was also making, I took a shortcut and decided on just making onion jam and getting some bread from the local bakery. I saw a few recipes that looked good, but when I came across this recipe on Cook’s Illustrated, the recipe browsing came to a screeching halt. Fresh thyme, rum, and caramelized onions? No, there was no need to keep looking.

Onion Slices in Pan

Caramelizing Onions

So I printed the recipe and handed it to Joseph, and the next thing I knew, he was halfway through making it. My main contributions were finding the recipe (crucial), opening the rum (important), doing a quick quality control test of the rum (imperative), transferring the onions to the pan and burning myself with the leaping oil/butter combo (painful), lighting the rum on fire (fun), and eating it (sinfully delightful).

Caramelized Onion Jam with Dark Rum


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