Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
3 lbs. onions, chopped (mix of yellow, sweet, and red)*
½ c packed light brown sugar
2 c dry red wine*, Lynfred, of course
5 tbsp balsamic vinegar
½ tbsp fresh thyme leaves
½ -¾ tsp kosher salt
½ -1 tsp fresh cracked black pepper
Directions
In a large pan, cook onions and brown sugar over medium heat for roughly 35-50 minutes (stirring occasionally). The onions will be ready for the next step once they are caramelized, and all the liquid is gone. Next, add the rest of the ingredients, stir well, bring to a boil, and then reduce to a simmer. Simmer the onions for 45-60 minutes until the liquid has reduced and the jam is nice and thick (stir frequently for the last 15 minutes because the jam can burn easily). Cool the jam down and store it in jars in the fridge. Jam will last for up to 14 days in the fridge.
How to make an epic burger:
Brioche bun
Juicy, beef patty-cooked to medium
Crispy, thick-cut bacon
Peppery arugula
Crumbled blue cheese
And the sweet and tangy savory red wine onion jam
How to make an epic vegetarian burger:
Brioche bun
Grilled portabella mushroom
Peppery arugula
Crumbled blue cheese
And the sweet and tangy savory red wine onion jam
Tips
*I love a mix of onions for this recipe. I prefer the onions chopped instead of sliced but this is strictly a personal preference
*I used a Merlot in this recipe, but any dry medium-full-bodied red will work (try Fred’s Red!)
*Start with the smaller amount of salt and pepper and taste as you go. I used the maximum amount because I knew I was putting this on a burger
*This jam would be a fantastic addition to a charcuterie board as well
*I like to store my jam in mason jars in the fridge. This recipe made 2 (8oz) jars