Comments on: Onion Jam Thumbprint Cookies Wed, 12 Mar 2014 12:49:29 +0000 hourly 1 By: Susanne Tue, 20 Oct 2009 16:54:25 +0000 Have you thought about balsamic onion jam?

Try this recipe from
Balsamic Onion Jam

4 red onions, cut into 1/4 inch thick half rounds
1/2 cup water
3 tablespoons brown sugar
2 tablespoons reduced balsamic vinegar*
3 tbsp grape juice
2 tablespoons olive oil
pinch salt

In a large sauté pan with a lid, heat the oil. Add the onions, cover and cook on low, stirring occasionally, until translucent but not browned. Sprinkle with sugar, and grape juice, cover and continue to cook, stirring occasionally, for about 30 minutes or onions are golden and soft. Add half of the water, sprinkle with salt, cover and continue to cook on low, stirring occasionally for another 20 minutes or until the onions are a rich, dark brown. Add the remaining water and the vinegar, cook 10-15 additional minutes, uncovered, or until the water, grape juice, and vinegar has been absorbed.

*Note from your website: don’t buy expensive real balsamic vinegar. Take several large bottles of inexpensive but tasty balsamic vinegar, pour them into a big pot, and simmer it all down until it is reduced to about 1/4 the original amount, and is thick, syrupy, and coats the back of a spoon. Then pour that back into one of the bottles to keep in the cupboard.

By: Danielle Wed, 16 Jan 2008 12:54:15 +0000 embee – They were!

By: embee Mon, 14 Jan 2008 20:47:47 +0000 So were these onion thumbprints good? They sound kind of good. Maybe some poppyseed in the dough too?

By: Habeas Brulee » Blog Archive » Recipe Index Mon, 12 Feb 2007 05:39:07 +0000 [...] Appetizers and Snacks French Onion Soup Dumplings Garlic Scape Tartlets Kaddo Bourani (Pumpkin with Yogurt and Meat Sauces) Onion Jam Thumbprint Cookies Roasted Red Pepper Chipotle Egg Rolls with Tzatziki Dipping Sauce Stuffed Zucchini Blossoms (Cheese) Stuffed Zucchini Blossoms (Duck) Sweet Roasted Káposzta Töltött Paprika (Cabbage-Stuffed Peppers) [...]

By: Danielle Wed, 21 Jun 2006 03:24:55 +0000 Ivonne – That means a lot to me, coming from you! I love your blog so much!

By: Ivonne Tue, 20 Jun 2006 20:22:43 +0000 You’ll have to excuse my ineloquence but I just don’t know how else to say it … YOU ROCK!

By: Danielle Sat, 17 Jun 2006 15:18:30 +0000 Rose – that sounds very similar to our first attempt, which were these sort of almond cookies with herbs and salt on top. They tasted too dry to me, too much like crackers, is why we ditched that idea.

abbacat – Mmm, specialty salts! Exciting. I’ll have to try that.

RhiannonStone – Cheese biscuits could count, sure. I was even thinking cheese and herb savory scones, but we were told to avoid needing messy spreads and stuff, and scones are not as good dry.

By: RhiannonStone Sat, 17 Jun 2006 06:22:33 +0000 I consider shortbread cookies to be savory. Other than that, though,
the only savory cookies I can think of are cheese biscuits, which are
basically cheese straws in a cookie form factor. I make them with
cheddar, blue cheese, and parmesan (seperately, that is, although I bet
it’d be good together!).

By: abbacat Fri, 16 Jun 2006 15:07:07 +0000 Trader Joes has these pouches of alaea sea salt and black sea salt that would be (I suspect) perfect on those cookies! They’re good-sized cubes of crunchy salt with red clay or black lava mixed in. They’re great flavors for people who like mineraly things, and I’d bet the red salt would complement sweet onion nicely.

By: Rose Fox Wed, 14 Jun 2006 17:31:47 +0000 As for savory desserts, I really like making shortbread with minmal sugar and lots of herbs and salt.