When I tell you my family slapped this jam on *everything*, I mean everything! We had our fourth of July BBQ shortly after creating this recipe and the jam was an incredible add-on to our kebab! Try it with chicken and try it on a charcuterie board.
Two Red Onions, sliced julienne
10 Medjool Dates, pitted & chopped
Bouquet Garni (we used parsley, bay leaves, rosemary)
1/2 Cup Balsamic Vinegar
Salt & pepper to taste
Olive Oil for Sauté
1. Heat up olive oil on medium heat and sauté onions for about 20 mins until they begin to caramelize. 2. Season with salt and pepper. 3. Add bouquet garni and sauté for 3-5 more minutes to release flavor of herbs; remove bouquet. 4. Add the pitted and chopped Medjool dates and caramelize for 5 more minutes. 5. Add balsamic vinegar and stir until most liquid has evaporated and a thick, molasses texture is created. Allow to cool and enjoy!