Onion Bock and Caraway Jam
A savory jam recipe that can be used with German sausages, in a sandwich, mixed into spaetzle, or stuffed into strudel.
| Servings | Prep Time |
| 10guest | 5minute |
| Cook Time |
| 30minute |
|
|
Ingredients
- 2tablespoon oil, olivecan substitute unsalted butter, making it non-vegan
- 4each onions, yellow, large,peeled and sliced thin
- 4each bay leavespreferably fresh
- 2tablespoon sugar, light brown
- 1teaspoon thyme leaves, dried
- 1teaspoon salt, kosher
- 16.9ounce Bock style beer,such as Bock
- 1teaspoon caraway, seedsfrom Savory Spice Co.
Instructions
- 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.