Sweet Onion Jam with Pancetta
Ingredient Checklist
6 cups thinly sliced sweet onions (about 2 large onions)
4 ounces diced pancetta (about 3/4 cup)
¾ cup balsamic vinegar
½ cup packed light brown sugar
2 teaspoons chopped fresh thyme
1 teaspoon black pepper
¾ teaspoon kosher salt
DirectionsInstructions Checklist
Step 1
Stir together the onions, pancetta, vinegar, brown sugar, thyme, pepper, and salt in a 6-quart slow cooker. Cover and cook on LOW until the onions are very tender, about 7 hours. Uncover and stir well. Increase the heat to HIGH, and cook, uncovered, until the desired consistency, about 1 hour. Skim the fat, and discard. Cool to room temperature, about 1 hour. Serve at room temperature or cold.
Nutrition Facts
Serving Size: About 2 Tablespoons Per Serving: 45 calories; protein 1g; carbohydrates 7g; sugars 6g; fat 1g; saturated fat 1g; sodium 121mg; added sugar 4g.
6 cups thinly sliced sweet onions (about 2 large onions)
4 ounces diced pancetta (about 3/4 cup)
¾ cup balsamic vinegar
½ cup packed light brown sugar
2 teaspoons chopped fresh thyme
1 teaspoon black pepper
¾ teaspoon kosher salt
DirectionsInstructions Checklist
Step 1
Stir together the onions, pancetta, vinegar, brown sugar, thyme, pepper, and salt in a 6-quart slow cooker. Cover and cook on LOW until the onions are very tender, about 7 hours. Uncover and stir well. Increase the heat to HIGH, and cook, uncovered, until the desired consistency, about 1 hour. Skim the fat, and discard. Cool to room temperature, about 1 hour. Serve at room temperature or cold.
Nutrition Facts
Serving Size: About 2 Tablespoons Per Serving: 45 calories; protein 1g; carbohydrates 7g; sugars 6g; fat 1g; saturated fat 1g; sodium 121mg; added sugar 4g.