Sun Dried Tomato Onion Jam – Sunset Magazine
Makes about 2 cups – good served with chicken, pork or lamb
- 3 medium onions, halved lengthwise and thinly sliced crosswise
- 3 tablespoons unsalted butter
- 1/3 cup sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon dried hot red pepper flakes
- ½ cup dry white wine
- 1 tablespoon red wine vinegar
- ¼ cup packed dried apricots, thinly sliced
- ¾ cup drained oil packed sun dried tomatoes, chopped
Cook onions, butter, sugar, salt, pepper and re pepper flakes, covered, in a 10 inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature.