Onion jam from Good to the Grain: Baking with Whole-Grain Flours (page 189) by Kim Boyce and Amy Scattergood

  • red wine vinegar
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 08, 2012

    The recipe says onion jam, but really this is just a mess of caramelized onions. Of course, there is nothing wrong with that! I made these to use in the Blue Cheese and Onion Scones from the same book, and the leftover are great to have on hand for sandwiches, eggs, or alongside roasted meat.

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