Thursday, July 20, 2006

~July Cooking With Washington Wines~

Last week was the Walla Walla Sweet Onion Festival in the valley. My chefy-chefferton-sister Caren participated in the onion festival as a "sous chef" assisting one of the local chefs doing a cooking demo. I thought it appropriate that I offer one of Caren's recipes made with that delectable sweet globe.

While this monthly feature is titled "Cooking With Washington Wines", this particular recipe does not have wine in it. To keep this feature appropriate, the cook must have a glass or two of Washington wine while cooking so it can be truly said that you are cooking with Washington wines.

This easy, but delicious recipe of Caren's can be used so many ways. She suggests to use it as a condiment with prime rib of beef or salmon. You can also use it as a condiment with burgers or even an appetizer plate of cheese and crackers. Enjoy!

Walla Walla Sweet Onion Jam
2 lbs Walla Walla Sweet Onions or any sweet onion - sliced ¼" thick and chopped
6 Tbsp mild olive oil
2 Tbsp packed brown sugar
Pinch of Kosher salt
4 Tbsp balsamic vinegar

Heat oil and saute onions for 8-10 minutes. Add sugar, salt and balsamic vinegar. Cook until this mixture turns a deep golden brown - caramelized. Serve hot or room temp as a condiment. Makes a scant 2 cups.

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