Onion Jam



Makes about 2 cups



3 tablespoons olive oil

2 pounds yellow onions, skinned and finely diced

3/4 teaspoon salt

3/4 to 1 teaspoon paprika

6 tablespoons heavy cream

3 tablespoons chicken broth

1 tablespoon balsamic vinegar

Additional salt and freshly cracked black pepper

to taste.



Heat the oil in a heavy saucepan, add the onions, salt and paprika. Cover
and

cook, stirring occasionally, 1 hour over low heat. Uncover, increase heat to

medium-high and cook stirring frequently until juices are cooked off and
onions

are just barely beginning to brown. Add cream, stock, and balsamic vinegar.
And

continue cooking until liquid is absorbed into the onions. Taste and season
with

salt and freshly cracked pepper as desired.

Make a batch and have handy for topping toast rounds or grilled polenta for

appetizers. You can refrigerate it for several days or freeze. As a topping
for

grilled meats, seafood or blanched vegetables, everyone will love the jam.
It

just makes a lot of foods taste that much better.

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