Categories: conserves, jams, jellies perserves

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 2 medium red onions, chopped (about 2 3/4 cups)
• 3/4 cup sugar
• 1 1/4 cups champagne vinegar or white-wine vinegar
• Coarse salt and freshly ground pepper
• 1/2 cup lightly packed fresh mint leaves, sliced if large

Directions

1. Heat oil in a medium deep straight-sided skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and golden in places, about 5 minutes.
2. Add sugar and cook, stirring, until sugar begins to caramelize, about 5 minutes more. Carefully add vinegar (mixture will splatter) and bring to a boil. Boil until syrupy and reduced by three quarters, about 8 minutes.
3. Transfer to a bowl, season with salt and pepper, and let cool at least 30 minutes. Fold mint leaves into jam just before serving. Jam can be prepared (without mint) up to 1 week ahead and stored in refrigeratror.

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