Cooking Light does it to me every time. My subscription is coming due and I start to think about not reviewing because I didn't see too many interesting recipes AND THEN they go and do it. I find an issue with a bunch of interesting recipes. This was one of them.
This seems to be slow cooker week for some reason. I really need to get a new one (maybe Santa will bring me one). I got this "crock pot" for my wedding shower (ancient I know). It has that horrible orangey insert. It isn't the original because the insert is at least removable. It still works well but I'm worried since it is so old that it might just give out mid-slow cook.
Maple Onion Jam (Adapted from Cooking Light*)
1/2 c brown sugar
2 clove garlic, minced
1 t ground cardamom
1 t cinnamon
1/4 t pepper
5lb onion, sliced 1/2" thick
2T maple syrup
1T white balsamic or sherry vinegar
Mix brown sugar, garlic, cardamom, pepper together. As you put the onions into the slow cooker, sprinkle with salt and brown sugar mixture. Cover and cook on high for 7 hours. The onions should be nice and browned and soupy looking. Remove lid and cook for an additional hour with the lid off or until liquid is evaporated. Turn off slow cooker. Drain any liquid off into a saucepan. Add maple syrup and cook down until thickened and about 1/4 cup. Add back to the onions and add vinegar. Cool 30 minutes. Add to food processor and pulse until chunky but spreadable. Divide into jars, cover and store in the refrigerate.
The recipe says 5lbs of onion. I really could only fit about 3lbs into my slow cooker. I'm thinking it is a standard 6qt (or did they make them smaller back in the olden days??). It was pretty jammed packed in there (pun intended). The original recipe asks for apple cider vinegar. I used balsamic but it didn't have enough acid. I added white balsamic and it was better. If you want it to be a little less sweet, add less brown sugar to start out.
I envision using this on burgers, as a spread on crusty bread, on a cheese platter, the possibilities are endless.
*This one is so hot off the press - it's not even up on the website.