Sweet Onion Jam

Wild About Game, p. 269

1 to 2 tablespoons olive oil

4 cups (about 1 pound) thinly sliced red onions

3 tablespoons brown sugar

¼ cup red wine vinegar

½ cup red wine

¼ cup blackberry jelly

Heat the oil in a large saucepan over medium-high heat. Add the onions and saute with the sugar until they are a light caramel color, about 15 minutes. 

It's not much to look at in the beginning.

Stir in the vinegar, wine, and jelly. Cover and simmer for 30 minutes. Remove the lid and cook for another 15 to 20 minutes, until the mixture is thick with little remaining liquid.

But in the end? It's ruby-red and gorgeous!

Serve hot or at room temperature.

This is meant to be a dressing for meats, so it's seen here on some of Matt's delicious brisket.

My Rating: 3/5 "I don't normally like red onions, but I like these red onions better than I like most red onions. They really do make meat more flavorful, but they're a little too sweet (if you can believe I'm saying that) and they don't keep well. This is a good recipe if you're having a lot of people over, but don't expect to be able to keep the leftovers."