Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 6 large yellow onions, thinly sliced
- 3 cups sherry or red wine vinegar
- 3 cups sugar
- 2 to 4 bay leaves
- 20 black peppercorns, cracked
Place in glass jars and refrigerate. Will keep for 4 to 6 months.
This savory jam is well-matched with pates and terrines, or on roasted meats and chicken.
Recipe Source: Executive Chef Staffan Terje, Scala's Bistro, San Francisco, California
Reprinted with permission.