Categories: Burger Toppings
Ingredients
- 2 Vidalia or yellow onions, peeled and cut into 1/4-inch thick rings
- 2 tbsp. olive oil
- Kosher salt and black pepper, to taste
- 1 cup dry sherry
- 1 tsp red pepper flakes
- 1 tsp minced fresh rosemary leaves
- 1 cup aged sherry vinegar
- 1 cup packed brown sugar
- 1/2 cup Garlic Confit Jam (see recipe), strained
Directions
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Light the grill and bring the heat to medium low.
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Brush the onion rings with 2 tbsp. olive oil and season with salt and pepper, keeping the rings intact. Grill the rings for 3 to 5 minutes until they are golden brown. Turn them over and grill for another 3 to 5 minutes until golden brown.
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In a saucepan over medium-high heat, place the onions, sherry, red pepper flakes, and rosemary and bring to a boil. Continue to cook, stirring occasionally, until almost all of the liquid is gone. Add the vinegar and sugar, adjust heat, and boil, stirring frequently, until the bubbles get large and there is about 1/3 cup of liquid left. Remove from the heat. Fold in the Garlic Confit Jam and season with salt and pepper. Let cool. Transfer to a bowl.