PornBurger by Mathew Ramsey

Author:Mathew Ramsey
Language: eng
Format: azw3, epub
Publisher: HarperCollins
Published: 2016-04-07T22:00:00+00:00

PORT WINE ONION JAM

MAKES ABOUT 1 CUP

1

tablespoon salted butter

2

tablespoons extra-virgin olive oil

4

onions, sliced

1

cup port wine

3

tablespoons balsamic vinegar

1

tablespoon Worcestershire sauce

½

teaspoon sugar

Kosher salt

Melt the butter in the oil in a cast-iron skillet or heavy-bottomed pan over low heat. Once the butter has melted, add the onions. Stir the onions as they begin to sweat and lose moisture, continuing to do so regularly, until they are a rich brown color. As the onions’ natural sugars begin to caramelize, add the port, vinegar, Worcestershire sauce, and sugar. Continue to cook the onions until the liquid reduces almost completely. The onions will be tender and almost “jammy” in texture. Remove from the heat and season to taste with salt. Keep coarse or for a smoother texture puree in a food processor. Store airtight in the refrigerator for up to 1 month.

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