Serve this along side our Horseradish Crusted Sous Vide Chuck Roast. Get the recipe here.
Jam can be made up to 1 week ahead.
- Cook Time
- Prep Time
- 2 CupsServings
- 2 red onions, thinly sliced1 tablespoon extra virgin olive oil½ teaspoon kosher salt½ cup dry red wine1 cup chicken broth1 tablespoon honey1 tablespoon balsamic vinegarKosher saltFreshly ground black pepper
1. Heat evoo in a medium skillet over medium heat until shimmering. Add onions and cook 8 to 10 minutes, stirring occasionally, until softened and just translucent.
2. Add in wine, honey, broth, vinegar, and salt. Bring to a boil. Reduce heat to low, and simmer for 30 to 40 minutes, stirring occasionally, until liquid thickens and becomes syrupy.
3. Taste and adjust seasoning with salt and pepper. Transfer jam to a bowl and cool. Store cooled jam in a covered container in the refrigerator for up to 1 week. Let jam come to room temperature before using.