Smashed-Onion Jam

Name: Smashed-Onion Jam
Ingredients: 1 1/2 pounds shallots (about 18 small), peeled; 1 1/2 cups sugar; 2 cups white vinegar; 1/2 cup dry white wine; 2 tablespoons kosher salt; 2 bay leaves; 3 sprigs fresh thyme

7 ingredients

1 steps

Ingredients

1 1/2 pounds shallots (about 18 small), peeled
1 1/2 cups sugar
2 cups white vinegar
1/2 cup dry white wine
2 tablespoons kosher salt
2 bay leaves
3 sprigs fresh thyme

Directions

1

Smash the shallots using the flat side of a large knife. Combine the sugar, 1 cup of water, the vinegar, wine, and salt in a large saucepan over low heat. Stir to dissolve the sugar. Add the shallots, bay leaves, and thyme. Raise heat to medium-high and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 1 1/2 hours or until the shallots are translucent and the liquid has been reduced to a syrup. Remove from heat and cool before serving. (You may cover and refrigerate the jam for up to 2 weeks.) Serve cold or at room temperature.