Onion and jam seem like an unlikely combination until you try it. The onions are almost caramelized with just a little bit of oil, and then the vinegar and sugar create the sweet and sour flavor, while the mustard seed adds a bit of flavor. This seasoning is perfect with pulled pork on a sandwich, lamb chops on a bed of garlic mashed potatoes, or grilled burgers.

Onions and garlic are from the Alliums family. They are heart-healthy foods, good for preventing bone loss in menopausal women, an excellent source of vitamin C, vitamin B6, flavonoids, and chromium that helps regulate insulin. Eating onions daily can also lower cholesterol and reduce the risk of certain types of cancer.

Onions have been around for more than 5,000 years. The ancient Egyptians paid the workers who built the pyramids with onions and buried their kings with onions to accompany them in the afterlife. During the sixth century, onions were used medicinally in India, while the Greeks and Romans enjoyed the pungency of this inexpensive vegetable to enhance their meals. Christopher Columbus brought onions to the West Indies and from there they spread throughout the Western Hemisphere.

This recipe is not only tasty, it is healthy and easy to make. You can use large yellow onions or large white sweet onions, whichever is available locally. Use apple cider vinegar or a combination of white vinegar and balsamic vinegar for more color. Onion jam also makes a great gourmet treat for foodies. Set out several jars because once your guests try some of yours, they’ll want their own.

Onion jam

Ingredients:

• 6 large onions, sliced ​​¼-inch thick, rings separated

• ¼ cup vegetable oil

• 2 teaspoons of sea salt or salt for canning

• 3 cups of apple cider vinegar

• 2 cups of granulated sugar

• ¼ cup yellow mustard seeds

Method:

1. Toss onions with oil and salt in a large stockpot, canning pot, or Dutch oven.

2. Over medium heat, sauté the onions, stirring occasionally, until translucent.

3. Continue cooking until caramelized, being careful not to char them.

4. Add vinegar, sugar and mustard seed, stir. Continue cooking until the sauce is a very thick syrup.

5. Meanwhile, wash and sterilize 6 half-pint jars and lids. Drain and keep warm.

6. Serve the jam in hot, sterilized jars to within ¼-inch of the rims. Seal immediately.

7. Water bath in boiling water for 15 minutes. Remove jars and cool completely.

8. Store in a cool pantry for up to 6 months. Keep refrigerated once opened.

Spinach and Gorgonzola Tart with Onion Jam

Ingredients:

• 6 mini springform panels, 4 inches in diameter

• 6 sheets of phyllo dough

• ½ cup melted butter

• 4 ½ cups of fresh spinach, washed and centrifuged

• 6 tablespoons of onion jam (previous recipe)

• 3 oz gorgonzola cheese, sliced ​​into 6 pieces

• 4 beaten eggs

• 2 half cups

• 6 pinches of nutmeg

Method:

1. Preheat oven to 350° F. Brush each tart pan lightly with melted butter, set aside.

2. Thaw the phyllo dough. Carefully remove 6 sheets to a work area.

3. Stack phyllo sheets and with a very sharp knife cut 6 squares, 7 to 8 inches in size.

4. Work with one stack of squares at a time while covering the remaining stacks with a damp kitchen towel.

5. Separate the 6 layers in a stack, brush each layer with melted butter and place, two at a time, in the tart pan so that the bottom and sides are covered. The corners should extend above the sides, but not overlap (like a picket fence).

6. Repeat step 4 until all pie pans are ready.

7. Place ¾ cup spinach in the bottom of each phyllo crust.

8. Top with 1 tablespoon of onion marmalade and 1 slice of gorgonzola cheese.

9. Beat the eggs with half and half, add salt and pepper to taste.

10. Mix the ingredients in each tart pan. Sprinkle each tart with a pinch of nutmeg.

11. Bake in the center of the oven on a baking sheet for 20-25 minutes or until the knife comes out clean.

12. Remove from oven. Chill for 5-10 minutes. Remove the sides of the tart pans and serve.