Charred Onion Jam

charred-onion-jam-recipe-douglass-williams

Photo by Michael Piazza

We use charred onion jam at MIDA to finish pastas to give them a deep umami flavor, a glossy sheen and a smooth mouthfeel. Try it on a burger with a toasted bun, or stirred into a hearty stew. I also like to spread it on charred bread and serve it alongside soup.

5 whole yellow Spanish onions, peeled
2 cups rendered pork fat, melted (or good olive oil)

Preheat the broiler to high and arrange the rack 1 rung below the top. Slice the onions into rings about ½-inch thick and place on a sheet tray. Place under the broiler and wait for char (about 7–10 minutes), then flip onions and broil the other side.

Once charred on both sides, place onions in a food processor and blend for about 10 seconds, then begin drizzling in the pork fat or olive oil while continuing to blend. You can keep it chunky for a more rustic jam or keep blending until smooth.

Transfer to a lidded jar and refrigerate; keeps about 2 weeks.

This recipe appeared in the Winter 2021 issue as part of a larger story on Preserving, Italian-Style.

Recently named by Food & Wine as one of the top 10 Best New Chefs in America 2020, DOUGLASS WILLIAMS is inspired by his community, New England seasons and traveling. His travels brought him from his hometown of Atlantic City to Paris, Thailand, New York and finally to Boston. His restaurant, MIDA, has just celebrated its fourth anniversary at the corner of Mass Ave and Tremont Street. Beloved for both his soul-satisfying food and his love for community, Douglass believes the world can—and should—come together over a beautiful bowl of pasta.

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