I recently had the pleasure of taking a very long drive down to Corvallis to meet some of the lineup at 2 Towns Cider. If you’ve been following me on Instagram, you may already know it is pretty much my favorite cidery around. I genuinely enjoy their product, and the love grew even more when I learned of their decision to not add any additional sugar to their ciders. As far as alcohol goes, that’s about as paleo as you can get!
Though I couldn’t enjoy all the ciders on tap (I did still have to drive home), the 2 Towns team graciously provided me with plenty of product to take home, which brings us here: onion jam, made with 2 Towns’ Ginja Ninja cider.
I’ve been looking into onion jam for quite a while, but every recipe I found used copious amounts of sugar, often in addition to over a cup of sweet wine or even rum. That wasn’t going to fly for me, but when I tasted the Ginga Ninja cider I knew we could make it happen a different way. The 2 Towns website description says “raw ginger root collides with Northwest apples to deliver a balance of sweet and spicy,” so pretty much exactly what I was looking for.
4.5 tbsp ghee or avocado oil
3 large onions, thinly sliced into quarters
1 cup 2 Towns Ginja Ninja cider
Salt, to taste
This recipe takes a little while to come together, but it’s actually pretty easy. Even for those of you who aren’t super confident in the kitchen, a sharp knife and some patience is pretty much all you need.
Pre-heat a medium-large pot over medium heat. While the pot is heating up, measure out one cup of 2 Towns Ginja Ninja cider and set aside.
Prep the onions by halving them, slicing very thin, and halving again. We’re looking for “quarter moons,” if you will.
When your pan is hot enough, add 3.5-4 tbsp of your fat/oil and let heat for 1-2 minutes.
Add the onions, mix well to ensure the pieces are broken up and also getting coated with our oil of choice. Stirring occasionally, cook the onions on medium-low heat until they begin to brown/lightly caramelize, 20-25 minutes. Add a pinch of salt and mix well.
Once satisfied with the color on your onions (remember, all that sticky brown stuff is where the flavor is), add your cup of cider and let it do its thing, untouched, for five minutes. I’m serious, do not stir.
After five minutes, gently give the mixture a good stir and let reduce, stirring occasionally, for about 30 minutes.
When the cider has completely reduced, add a pinch of salt and mix well. Add a splash more of your fat/oil and mix to coat the onions.
At this point, the rest is up to you. If you are happy with the flavor and texture of your onion jam, remove it from the heat and box it up.
If you prefer your onion jam to be a bit thicker or more developed, continue cooking on medium-low heat for an additional 5-10 minutes. Taste and adjust salt level as needed.
Store in the fridge for 3-5 days. Serve cold or reheat in a pan with a splash of oil over medium heat for 3-5 minutes. True story: it’s even better when it gets a little crispy.
This is a sponsored post. Product was provided to me in exchange for my honest review and to develop recipes with. I was not asked to write any particular content and all ideas/opinions are my own.