Vidalia Onion And Garlic Jam

By Molly O’Neill

Published July 31, 1993

Total Time
About 1 hour 15 minutes
Rating
4(9)
Comments
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This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as it becomes bitter. It also makes a fine substitute for butter or oil on slices of crusty bread, can be used in place of mayonnaise on meat sandwiches or in place of tomato sauce on pizzas.

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Ingredients

Yield:One cup

  • 2 large Vidalia onions, unpeeled

  • 1 head garlic, unpeeled, smashed to separate cloves slightly

  • 2 tablespoons olive oil

  • Scant pinch cayenne pepper

  • ⅛ teaspoon salt, plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving

16 grams carbs; 126 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 90 milligrams sodium; 2 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.

  2. Step 2

    When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and ⅛ teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.

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4 out of 5
9 user ratings
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Comments

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Nishtha

Why is this "jam" not using any sugar? Pray, enlighten!

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