Caramelized Onion Jam

Directions

1Heat oil in a Dutch oven over medium-high heat until shimmering. Add onions, bay leaf, rosemary, salt, and pepper. Cover and cook, stirring occasionally, until onions have softened, about 10 minutes.

2Stir in garlic, ginger, raisins and cinnamon. Reduce heat to medium-low and cook, uncovered, scraping up any browned bits, until onions are golden brown, about 15 minutes.

3Stir in vinegar, water, and brown sugar, scraping up any browned bits. Increase heat to medium-high and simmer until mixture is thickened and rubber spatula or wooden spoon leaves distinct trail when dragged across the bottom of pot, about 2 minutes.

4Discard bay leaf. Transfer onion mixture to food processor and pulse to jam-like consistency, about 5 pulses. Transfer onion jam to airtight ­container and let cool to room temperature. (Onion jam can be refrigerated for up to 4 days.)