Description

Onions and jam? You may not know what you’re missing! It’s thick and colorful with a diverse amount of textures and a variety of flavors and aromas. It’s a wonderful condiment, incredibly savory and well balanced, none of the spices overpower the onion flavor. It has a chunky texture, but it can be spread. We add hand-caramelized onions to create a zesty and unique combination of flavors. It’s a delicious combination of slow-roasted sweet onions, garlic, and apple juice that delivers a savory balance and a harmony of flavors. It’s great for glazing vegetables or combining with cream cheese on flavorful toasted focaccia bread. Invite the neighbors over.

Fat Free, Saturated Fat Free, Cholesterol Free

Pairs well with American Pinot Noir, Australian Shiraz, Argentine Malbec, Riesling, Arneis Pinot Blanc, Pinot Gris, Viognier, Cru Beaujolais, an Italian Dolcetto, rustic Pinot Noir, Roussanne, and Gewürztraminer

Suggestions for Uses
-Use as a glaze for meats like chicken, roasted ham and pork, as well as seafood like shrimp
-Top roasted or grilled steak, pork, chicken, and seafood
-Add on top of Boursin cheese or cream cheese as an appetizer
-Add it to your burgers
-Delicious mixed in with mashed potatoes
-Mix into sour cream as a dip for crackers, pretzels, or chips
-Elevate your grilled cheese
-Grill some crusty bread, smear it with a little ricotta and onion marmalade for a quick appetizer
-Grab some pre-made focaccia or artisan flatbread, spread some marmalade on top, crumble over some goat cheese, and bake for excellent homemade pizza
-Stir some into mashed potatoes or top a baked potato
-Use with cream cheese, sour cream, or goat cheese to make an onion dip, cold or hot baked
-Fry mushrooms with some marmalade for a great topper for a grilled steak or pork chop
-Add it to a warm baguette and a good slice of paté or top terrine de canard
-Upscale grilled cheese sandwich: Place one slice of Cheddar and one slice of Swiss on each piece of bread then top the slices with the sweet & spicy double onion marmalade, then sandwich with the other cheesed breads. Spread about 2 tablespoons butter on the tops of the sandwiches, just enough to cover the tops in a thin layer. Melt 2 tablespoons in the skillet (adding more if it looks dry). Place the sandwiches butter-side up in the skillet. Cook on one side until golden brown, 2 to 3 minutes, then flip and cook the buttered side for another 1 to 2 minutes. Remove from the skillet and cut crosswise into strips—great for dipping in soup! Serve immediately or keep in a warm oven in aluminum foil until ready to use.
-Perks up roasted meats or pâté
-Dress up a grilled chicken breast
-Try it with chicken liver mousse or vegetarian foie gras on toasted brioche
-Goes well with cheese
-Great added flavor to your favorite stew
-Good with smoked salmon and cream cheese
-Add a gourmet twist to any appetizer such as foie toast, flatbread with goat cheese, brie tartlets or even apple pastry bites.
-You can also use it on your meals on a burger or sandwich featuring any kind of meat or fish, a BBQ meat, grilled cheese sandwich or marinated pork ribs.