Red onion jelly
Inspired by our afternoon high tea at the Victoria Falls Hotel in Victoria Falls, Zimbabwe, several weeks ago, we decided to try making our first jelly. When we received our tea platter, we saw this small bite-size sandwich amongst other delicacies in front of us. While we confirmed with the waiter that everything was vegetarian, he casually mentioned one of the appetizers had onion jelly at its core. We did a double-take because at first glance we were sure it was strawberry, raspberry or another red-inspired jam. Onion jelly? Turns out, it’s amazing — a unique combination of sweet and savory, that we’ll be sure to try to port to other vegetables soon. The hint of sage, port wine, and our spicy red wine vinaigrette (from Boston Olive Oil) add a unique twist to the traditional red onion jelly recipes. We served with crackers, baguette slices, and the cheese monger at Formaggio Kitchen recommended Pantaleo goat cheese which worked especially well!
Red onion jelly Recipe
Published: May 11, 2012
- Yield: 1 cup
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
Inspired by our afternoon high tea at the Victoria Falls Hotel in Victoria Falls, Zimbabwe, several weeks ago, we decided to try …
- 2 tablespoons olive oil
- 2 large red onion chopped
- 1/4 teaspoon fresh sage diced
- 2 teaspoons brown sugar
- 1/4 cup spiced red wine vinaigrette
- 1 teaspoon port wine optional
- 1 tablespoon water
- Heat olive oil and saute the chopped red onions for about 10-15 minutes until they become tender and glassy.
- Reduce heat to low and cover for 5 minutes.
- Pour in all liquids (water, vinaigrette, port wine) and stir. Simmer for 10 to 15 minutes, until it is completely reduced.
- Serve warm in a grilled cheese sandwich, with toast, crackers, and more. Experiment!
- Jar and refrigerate for up to two weeks (if it lasts that long! we devoured ours in just a few days)