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KATZ Red Onion Jam with KATZ Sauvignon Blanc Vinegar spread over a summer corn crepe and two pieces of ham. A sliced fig is also on the plate.

KATZ Red Onion Jam with KATZ Sauvignon Blanc Vinegar

Feb 13, 2024 Posted by: Albert Katz KATZ Sauvignon Blanc Vinegar,  Preserves,  Red Onion Jam
KATZ Red Onion Jam with KATZ Sauvignon Blanc Vinegar spread over a summer corn crepe and two pieces of ham. A sliced fig is also on the plate.

Prep time

5 min

Cook time

35 min

Servings

About One Cup

Category

Preserves

Origin

Napa, California

This condiment is best made during red onion season in early summer. It is sweet and savory, and full of rich flavors that would be a welcome addition to a juicy, grilled burger, or as a topping for a cheese board and particularly good with blue cheese. Use this Red Onion Jam for all roasted and grilled summer meats as its jammy mouthfeel and the brightness from the vinegar is a perfect balancing act. 

I also use it on summer corn crepes stuffed with goat cheese, ham and chives, with a layer of the Red Onion Jam spread over the warm crepes… it makes them nearly irresistible. Enjoy!

KATZ Red Onion Jam with KATZ Sauvignon Blanc Vinegar

Ingredients

Directions

Step 1

In a large sauté pan, heat oil over medium-high heat.

Step 2

Cook the onions, turning often, for about 10 minutes until onions have softened.

Step 3

Add sugar and cook another 5-8 minutes until you get a light caramelization.

Step 4

Add KATZ Sauvignon Blanc Vinegar, thyme sprigs if using, and reduce mixture over medium-low heat until you have a jammy consistency and no more liquid is in the pan.

Step 5

Add some salt and pepper to taste, remove thyme sprigs and serve or store KATZ Red Onion Jam in the refrigerator for up to 2 weeks.


KATZ Red Onion Jam with KATZ Sauvignon Blanc Vinegar spread over a summer corn crepe and two pieces of ham. A sliced fig is also on the plate.

Created by Albert Katz