Stephanie is making preparations to put the Ely garden to bed and head out on the road in the Wonderbread Van (follow the @WonderbreadVan on Instagram) 

Here is the Onion Jam recipe. I use this as a topping for pasta, mix it into risotto, use on bread with cheese or use it to make a quick pan sauce for chicken.

Ingredients

• 1 tablespoon Olive Oil
• 4 large onions or 8 small, halved lengthwise and thinly sliced
• 1 teaspoon of salt
• 4 tablespoons butter
• 2 tablespoon Balsamic Vinegar
• 1 teaspoon fresh ground pepper

Instructions

1. Heat olive oil in a large skillet (use a skillet with a lid).
2. Add onions to skillet and pinch of salt; cover with a lid and cook over medium-low heat for 15-20 minutes, or until tender, stirring occasionally. You want dark brown color and the onions to carmelize but not burn.
3. Remove lid and continue to cook over medium heat for 3 to 5 minutes, or until golden, stirring frequently.
4. Cook and stir over medium heat until liquid evaporates; about 1 minute.
5. Season with salt and pepper and remove from heat.
6. Serve.

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