Serves 8-10 as an appetizer
Ingredients
Savory Onion Jam
2 Tbsp olive oil
4 large yellow onions, thinly sliced
12 cloves garlic, thinly sliced
2 Tbsp balsamic vinegar
1 Tbsp brown sugar
1 Tbsp soy sauce
1 tsp Dijon mustard
½ tsp kosher salt
½ tsp black pepper
1 cup dry red wine
½ cup water
1 ½ tsp powdered pectin
Crostini & Assembly
1 baguette, sliced ½-inch thick and toasted
Speck, thinly sliced
Method
1. Heat olive oil in a heavy saucepan over medium-low heat. Add onions, garlic, salt, and pepper.
Cook slowly for 25-30 minutes, covered and stirring occasionally, until deeply softened and caramelized.
2. Add red wine and cook until nearly evaporated. Add balsamic vinegar, brown sugar, soy sauce, Dijon mustard, and water. Simmer for 10-15 minutes, until the mixture is reduced by half and the onions are fully tender.
3. Whisk the pectin into 1 Tbsp cold water to make a slurry. Stir into the jam and bring it to a full simmer. Cook for 1-2 minutes, stirring constantly, until the pectin is activated and the mixture has thickened.
4. Remove from heat and cool completely. The jam will continue to set as it cools. Store refrigerated.
5. To assemble, spoon a generous layer of onion jam onto each crostini and top with a drape of speck. Serve at room temperature.
Serving suggestion
Pair with a glass of 2022 Mineral Springs Brut Rosé
