There are certain cookbooks in my library that are stained, dog-earred, and otherwise, lovingly mistreated with their overuse. And then there are those that are not. This latter number is far smaller, and there is one reason why 3 or 4 of my cookbooks are rarely opened…. these cookbooks scare me.

They are all derived from famous restaurants around the globe, were all bought in a fuzzy haze of culinary ambition bordering on delusion, and have fantastic, exotic sounding recipes that, as it turns out, are a bit of a pain in the ass to actually make. When a cookbook actually dictates the type of green you must use (lamb’s lettuce, butter lettuce, red perella, perhaps) as opposed to the quotidian “mesclun mix”, you know you’re in trouble.

But, one recent afternoon day, armed with a strong dose of brazen assertiveness, I took my Zuni Cafe Cookbook, the scariest of them all, and decided to try one of Judy Rodgers more modest recipes.

This onion jam is the quintessence of what I consider a Judy Rodgers recipe – its rustic simplicity, incredibly complex flavor, and long, slow simmering time give it that lovely combination of being both simple to prepare but painstaking enough to make you feel truly special and accomplished (and who doesn’t want that?)

The only adjustments I made were to the title and a couple of the cooking times (just increased specificity really). She lumps this onion jam in with a larger meal, but I thought it was so good, that it should really be the focus. Spread it on top of some creamy goat cheese, served on little toasts, and you’ll know what I mean.

Click here for a printable version of the recipe

Lovely Fall Onion Jam, Serves 4-6

Adapted from Zuni Cafe Cookbook

Ingredients:

1lb. Red Onion, Sliced into half moons

1-2 Tbls. Olive Oil

¼ Tsp. Salt

1 Tbls. + 2 Tbls. Honey

1 Bay Leaf

1 Cup Red Wine

3 Tbls. Balsamic Vinegar

Preparation:

Heat the onions, olive oil, and salt in a medium-sized sauce pan over medium-low heat. Cover and let the onions sweat for 25 minutes, stirring occasionally.

After 25 minutes, moisture will start to puddle in the pan and cover. Remove the cover and allow to cook for 15 more minutes.

Try one of the onion slivers; if there is no bitterness, stir in the honey and cook for 5 minutes. If there is bitterness, cover the sauce pan and cook for another 5 minutes before adding the honey.

Add the bay leaf and red wine, and turn the heat up to just under the medium mark to bring the mixture to a low simmer for 10 minutes.

After 10 minutes, drop the temperature down to low and cook for 1 hour, again, stirring occasionally.

The wine gives the onions a gorgeous, glossy purple hue.

After 1 hour, add the balsamic vinegar and cook, still at low heat, for 15 minutes. After 15 minutes, most of the moisture should have been cooked off or absorbed, but there will be a small puddle left. Turn the heat up to medium, stirring constantly, until all of the moisture is absorbed or evaporated, about 5 minutes. Be careful to remove from heat as soon as the moisture is no longer visible.

Allow the onion jam to cool to room temperature and either serve at room temperature or cool further in the refrigerator.

When you do decide to serve, spread over goat cheese covered toasts, serve, and enjoy!