Umami Bomb: 75 Vegetarian Recipes That Explode With Flavor by Raquel Pelzel

Author:Raquel Pelzel [Pelzel, Raquel]
Language: eng
Format: epub
Tags: Cooking, Specific Ingredients, Herbs; Spices; Condiments, Vegetarian, Vegetables
ISBN: 9781523500369
Google: Zk6MDwAAQBAJ
Amazon: 1523500360
Publisher: Workman Publishing
Published: 2019-09-03T00:00:00+00:00

Onion and Rosemary Jam

Is this a jam? A spread? A savory marmalade? Does it matter? Spread it on toast and melt cheese on top; tuck it into a panini before pressing; mix it with ricotta; add a dollop to a pesto or ragu. Just make it and love it, okay?

Makes about 2 cups

Umami Bombs:

¼ cup extra-virgin olive oil

4 medium yellow onions, peeled and finely chopped

1 tablespoon finely chopped fresh rosemary leaves

1½ teaspoons kosher salt

2 tablespoons sugar

2 tablespoons dry vermouth

1 tablespoon balsamic vinegar

1 Heat the oil in a large skillet over medium-high heat for 2 minutes. Add the onions and cook, stirring often, until they become golden and start to soften, 4 to 5 minutes.

2 Reduce the heat to medium, stir in the rosemary, cover, and cook, stirring every 5 to 8 minutes, until the onions are very deeply brown and sticky, 20 to 25 minutes.

3 Uncover, stir in the salt and sugar, and cook, stirring occasionally, until the onions start to stick to the pan, 3 to 5 minutes.

4 Add the vermouth and vinegar, let sizzle, and stir. Turn off the heat and adjust the salt to taste. Let cool for 15 minutes, then pulse in a food processor until the mixture is semi-smooth, two or three 1-second pulses.

The onion jam will keep, in an airtight container in the refrigerator, for up to 1 week.

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