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KEILES WELLNESS CARE Specializing in Inflammatory and Neurological Conditions Let food be thy friend and not your foe Foodergies™: Eat Right with Food Families www.keileswellnesscare.com Laura Keiles, PMP, ND, HC, AADP Naturopathic Consultant/Gluten Free Practitioner Keiles Wellness Care 44 Beverly Drive Hillsborough, NJ 08844 908-294-2079 Caramelized Onion Jam Makes approximately 4 cups 4-6 sweet onions (4 large ones or 6 medium-small ones) 1 tbsp Grapeseed oil or Olive oil ½ tsp Sea Salt ½ cup to 1 cup water (depends on density of onions/cooking time) Couple of grinds of fresh Black Pepper (optional to your taste) 2 tbsp Aged Balsamic Vinegar (may need more based on taste) 2 tbsp Agave Syrup, preferably Raw or Warmed Raw Honey (make sure to add in equal parts to Balsamic Vinegar) Large Saute/Frying Pan with Cover 1. Heat up pan with oil in it on medium heat 2. Cut up onion into slices then into smaller chunks and sauté in the oil. Cook until starting to soften. Add salt and pepper then mix through for 2-3 more minutes.

Caramelized Onion Jam - Princeton Integrative Health Center · 2020. 1. 12. · Large Saute/Frying Pan with Cover 1. Heat up pan with oil in it on medium heat 2. Cut up onion into

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Page 1: Caramelized Onion Jam - Princeton Integrative Health Center · 2020. 1. 12. · Large Saute/Frying Pan with Cover 1. Heat up pan with oil in it on medium heat 2. Cut up onion into

KEILES WELLNESS CARE Specializing in Inflammatory and

Neurological Conditions

Let food be thy friend and not your foe Foodergies™: Eat Right with Food Families

www.keileswellnesscare.com

Laura Keiles, PMP, ND, HC, AADP Naturopathic Consultant/Gluten Free Practitioner Keiles Wellness Care 44 Beverly Drive Hillsborough, NJ 08844 908-294-2079

Caramelized Onion Jam Makes approximately 4 cups 4-6 sweet onions (4 large ones or 6 medium-small ones) 1 tbsp Grapeseed oil or Olive oil ½ tsp Sea Salt ½ cup to 1 cup water (depends on density of onions/cooking time) Couple of grinds of fresh Black Pepper (optional to your taste) 2 tbsp Aged Balsamic Vinegar (may need more based on taste) 2 tbsp Agave Syrup, preferably Raw or Warmed Raw Honey (make sure to add in equal parts to Balsamic Vinegar) Large Saute/Frying Pan with Cover

1. Heat up pan with oil in it on medium heat 2. Cut up onion into slices then into smaller chunks and sauté in the oil. Cook until starting

to soften. Add salt and pepper then mix through for 2-3 more minutes.

Page 2: Caramelized Onion Jam - Princeton Integrative Health Center · 2020. 1. 12. · Large Saute/Frying Pan with Cover 1. Heat up pan with oil in it on medium heat 2. Cut up onion into

KEILES WELLNESS CARE Specializing in Inflammatory and

Neurological Conditions

Let food be thy friend and not your foe Foodergies™: Eat Right with Food Families

www.keileswellnesscare.com

3. Add ½ cup of water to pan mix through, cover and lower to simmer for 5-7 minutes. Check every few minutes and stir to make sure softening and sugars leaching out – makes the liquid cloudy/broth like at first then thickens. You may add up to another ½ cup of water and repeat to get more out of it.

4. Uncover and raise pan to medium-high and stir to reduce liquid and caramelize the onions.

5. When the onions have started to brown and the liquid is reduced and/or starting to burn, remove pan from heat.

6. Add 1 tbsp of balsamic vinegar and 1 tbsp of agave immediately and stir through while cooling. Add 1 more tbsp of each and taste. If you need more flavor, add in equal proportions; for this batch I would go no more than 3 tbsp total of each or else it will be too runny.

7. Put in glass container/jar and cool with lid off. When room temperature/cool seal jar with lid and refrigerate – will last 2-3 weeks with no issue (if it lasts that long). Make sure jar/container has a solid seal.


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