1. Place a medium saucepan over medium-high heat. Add the onions, 2 tablespoons of salt, and black pepper. Toss to combine. Turn the heat down to low and cook slowly for about an hour, or until the onions become caramelized. 00:08
2. Place the caramelized onion pieces into a blender. Add the clover honey, balsamic vinegar, squid ink, water, and 1 tablespoon of salt, and blend on high until smooth, or for about two to three minutes. 01:06
3. Place the burnt onion jam in a ramekin and serve, or store for future use. 02:25
What You'll Need
- Medium saucepan
- White onions, peeled and roughly chopped (2)
- Olive oil (5 tablespoons)
- Kosher salt (2 tablespoons and 1 tablespoon, separated)
- Black pepper (2 tablespoons)
- Clover honey (4 tablespoons)
- Balsamic vinegar (3 tablespoons)
- Squid ink (1 1/2 tablespoons)
- Water (1/4 cup)
Kosher salt has a larger grain size than normal table salt, and has flat granules, rather than cubic. In addition, Kosher salt does not normally contain the iodine additive.
Clover honey is harvested from bees that visit clover plants. Any type of honey that is liquid at room temperature can be used in this recipe.
Squid ink adds a rich black color and slightly oceanic flavor to anything it is added to. It can be purchased at most seafood suppliers or ordered online.
Try serving the burnt onion jam along side Chef Kevin's pan-seared beef tenderloin. To learn how to prepare this dish, visit the "Pan-Seared Beef Tenderloin" tutorial located at the bottom of the page.