Caramelized Onion Jam on Toast with Brie
Besides being smashing as an hors d’oeuvre, this savory spread will elevate an ordinary sandwich and is great served over chicken and pork chops. Only thing is, you’re unlikely to have any left over.
For the jam
1/4 cup olive oil
For the toast
1/2 cup olive oil
Prepare the jam
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté, stirring frequently, until the onions just begin to brown, 10 to 12 minutes. Add the chicken stock and simmer until most of the liquid has evaporated, about 5 minutes. Add the balsamic vinegar, brown sugar, and rosemary and cook another 5 minutes. Stir in the tomato paste and Worcestershire sauce, then reduce the heat to low and simmer until the jam thickens, 2 to 3 more minutes. Add salt and pepper to taste.
Prepare the toast
Preheat the oven to 375°F.
The jam can be made 3 to 6 days ahead and kept covered and refrigerated. Bring it to room temperature before serving. The toast can be made several hours ahead. Allow it to cool, then wrap tightly in aluminum foil.