Black Garlic Onion Jam

The brainchild of caramelized onion jam and a deep love for alliums and aged things. I have not stopped eating this since the first day I made it. But we listen and we don’t judge.

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SERVINGS: 5-8

PREP TIME: 10 minutes

COOK: 20 minutes

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INSPIRATION

If you’ve ever had Divina Caramelized Onion Jam then not much else needs to be said about how we ended up here. Plus black garlic is like the 8th wonder of the world.

Black garlic is aged garlic that has been cooked on a low temperature (often in a high pressure environment, like an Instant Pot) over a long period of time leading to the change in color via the Maillard reaction.

In layman's terms the same thing that happens when you sweat onions down in pan (and they change color), happens to this garlic in a controlled environment. And you’re left with a confit-esque, spreadable garlic that’s slightly sweet, full of umami and pairs perfectly with both sweet and savory dishes.

So here today black garlic and onion jam join forces as the Avengers of alliums to be burned into your memory and permanently on every future charcuterie board, sandwich, burger and grilled cheese sandwich.

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Everything is 1:1 here, I doubled it so you can make a nice shareable batch

INGREDIENTS

• 2 tbsp butter (28g)

• 2 medium yellow onion, diced (220g)

• 2 bulbs black garlic (30g)

• 2 slices cooked bacon, chopped

• 2 tbsp vinegar

• 2 tbsp brown sugar (or sweetener of choice)- could even forgo this given how sweet the onion & black garlic are naturally

• Water (if needed)

• Cracked Black Pepper (optional)

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INSTRUCTIONS

Size matters here… The size of your frying pan 🤨 . I recommend a smaller pan to preserve moisture in the pan, the larger the pan, the more moisture escapes (lil’ food science for you).

1. Heat butter in a pan on Medium-Low Heat (roughly 5 min) until melted and slightly browned.

2. Add diced onions, spread across the pan in (1) even layer.

3. Leave to cook down untouched for 10 minutes (watch for burning)

   1. This step is important, this is where flavor develops and the Maillard reaction *hint*hint* takes place. But patience

4. Redistribute onions & leave for another 3 minutes untouched

5. Add in black garlic and sugar and mash into pan

6. Drop the heat just a tad lower (to prevent sugar from burning)

7. Add vinegar to help dissolve sugar and deglaze pan

8. Add chopped bacon and combine

9. Turn off heat and add 1 tbsp of water to deglaze (if needed), then set aside to cool

10. Enjoy and store in an airtight container for up to (1) week.

Black garlic onion jam in freeze frames

If you make nothing else with this my best recommendation would be a grilled cheese with sharp white cheddar. If you’re feeling fancy: add to a burger or breakfast sandwich. Thank me later… and don’t forget to share this with someone you love

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Something to look back at: