This onion jam (a favourite of Edible Sea to Sky magazine’s publisher) was served at Southside Diner as part of the Usual Suspect benny. Although it’s no longer on the menu, it’s another part of the diner’s history, and owner Les Ecker still raves about its versatility: “It really goes well on a bacon benny, sandwich, toast or whatever else you could think of.” Other options: smear inside a grilled cheese sandwich, include as part of a charcuterie board, spoon over a cracker or crostini with cheese, use as a topping for a tart or quiche, or serve alongside grilled meats. The diner uses Tightrope Merlot because of a long-standing friendship with the winery’s owners, who were Whistlerites before moving to the Okanagan to make wine. “We only sell their vino,” says Ecker.
Makes about 1 cup
Time: 25 minutes
- 1 pound red onions (2 onions), frenched (sliced into long, thin strips)
- 1 teaspoon salt
- 2 teaspoons coarse black pepper
- 3 cloves garlic, minced
- ½ cup red wine (such as Tightrope Merlot)
- ½ cup honey
- 2 sprigs fresh rosemary, chopped (about 2 tablespoons)
- ½ cup apple cider vinegar
- Juice and zest of ½ lemon
Base
Season onions with salt and pepper and cook on medium-high heat for 5 to 10 minutes, stirring often. Reduce heat and add garlic. Cook until onions are translucent and starting to break down. Add red wine and cook until almost dry.
Gastrique
Put honey in a separate pot over medium heat. Cook until honey has caramelized (darkened and frothed). Add rosemary, apple cider vinegar and lemon. Bring mixture to a simmer and cook for 5 minutes.
Pour the honey gastrique into the onions and cook at a simmer until most of the liquid has evaporated. Use the onion jam as a savoury preserve and condiment on your favourite dishes. Store any extra in the fridge in a sealed container for up to 2 weeks or freeze.