Caramelized Onion Fennel Jam is packed with flavor and works great as a hot dog topping, on burgers, as a general sandwich condiment, or even served plain with crackers. It is full of deliciousness and is so easy to make.
Equipment
Dutch oven
Shopping List
extra virgin olive oil
fennel seeds
large onions
fennel bulbs
sea salt
ground black pepper
Instructions:
Heat a large, Dutch oven over medium heat. When hot, add the oil, then the fennel seeds, and stir for about 1 minute, until toasted and fragrant.
Add the onion slices, fennel slices, 1 teaspoon salt, and a pinch of freshly ground pepper. Stir to mix the fennel seeds and lift them off the bottom of the pot. Cover and cook for 30 minutes. Stir to the bottom every 5 to 10 minutes, then remove lid, reduce heat to low, and continue to cook, stirring occasionally, for another 1 1/2 to 2 hours.
The jam is finished when the onions and fennel turn a rich brown color and almost all the liquid has evaporated from the pan. Season to taste with salt and pepper. Serve warm, or keep in the refrigerator, in a covered container for up to 2 weeks.
Caramelized Onion Fennel Jam
Equipment
- dutch oven
Ingredients
- ½ cup extra virgin olive oil
- 1 tbsp fennel seeds
- 3 very large onions (about 3 pounds), halved and sliced 1/4” thick
- 2 fennel bulbs (about 1 pound, trimmed), cored and sliced 1/4” thick
- 1 tsp sea salt, plus more to taste
- freshly ground black pepper
Instructions
- Heat a large, Dutch oven over medium heat. When hot, add the oil, then the fennel seeds, and stir for about 1 minute, until toasted and fragrant.
- Add the onion slices, fennel slices, 1 teaspoon salt, and a pinch of freshly ground pepper. Stir to mix the fennel seeds and lift them off the bottom of the pot. Cover and cook for 30 minutes. Stir to the bottom every 5 to 10 minutes, then remove lid, reduce heat to low, and continue to cook, stirring occasionally, for another 1 1/2 to 2 hours.
- The jam is finished when the onions and fennel turn a rich brown color and almost all the liquid has evaporated from the pan. Season to taste with salt and pepper. Serve warm, or keep in the refrigerator, in a covered container for up to 2 weeks.
Enjoy caramelized onion fennel jam with fennel and apricot salad and a thick slice of bread.
