Name: Caramelized Onion Jam with Dark Rum
Total time: 1 h
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon vegetable oil; 1/2 teaspoon table salt; 1 teaspoon light brown sugar , plus 1 tablespoon; 2 pounds large onions , root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain; 2 tablespoons dark rum; 1 teaspoon minced fresh thyme leaves; 1/2 teaspoon cider vinegar

Why This Recipe Works

Too often, caramelized onion recipes are a waste of time—yielding burnt, gummy, bland, or greasy results. But when a recipe works, caramelized onion can play a wide range of culinary roles, from condiment for burgers to sauce for roast chicken. To produce perfectly versatile onions, we sautéed them in a nonstick pan in butter and oil over high heat for the first five minutes to quickly release the moisture, then cooked them over medium heat for 45 minutes for clear onion flavor and a yielding yet firm texture. For flavoring, we added just a little light brown sugar, salt, and black pepper.

Before You Begin

Spread this jam on a sandwich with cream cheese, or serve it on a platter with cheese and crackers.

Instructions

Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in 1/2 teaspoon salt and 1 teaspoon light brown sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.)

Off heat, add rum, wave lit match over skillet until rum ignites; shake skillet until flames subside.

Transfer onions to food processor along with fresh thyme and the remaining 1 tablespoon light brown sugar. Pulse to jam-like consistency, about five 1-second pulses. Transfer to medium bowl; stir in vinegar and salt and pepper to taste. (Can be refrigerated in airtight container for up to 7 days.)