This jam is not only savory recipe, but highlights the intense onion flavor with a melanoidin rich Bock style lager, which bring a sweet and earthiness to the jam. Try this recipe in a Oktoberfest Strudel or use in sandwich, with pasta or in a casserole dish. This recipe would also be great as a side garnish for a German cheese platter or German sausage plate.
In an 8-quart pot, over medium heat, add the butter or oil. Then, add the sliced onions, bay leaves, brown sugar, thyme and salt. Sauté the onions with the spices for about 10 minutes, or until the onions are soft and start to turn a golden color. Add in the beer and the caraway seeds.
Continue to cook the onions until the liquid has mostly evaporated and the onions are fully caramelized, about 15 – 18 minutes. Turn the heat down to low and continue to cook until all the liquid has disappeared, but be careful to ensure that the jam isn’t burning on the bottom of the pot. Remove from the heat, place into a glass jar and let cool. Cover and refrigerate for up to two weeks.
Replace the Bock beer with a smoked Helles or Rauchbier to add extra dimension to the final dish.