Every now and again, I have to marvel at modern technology. My cell phone has more processing power than the computers that sent the first astronauts to the moon. I can track my speed and distance while running using a watch harnessing satellites in space. Not only did my job managing social media not exist five years ago, social media in its current state did not exist at all when I graduated high school.
In addition to all these crazy and strange advanced, perhaps my favorite item that adds ease and overall deliciousness to my life is my crock pot. Throw a bunch of stuff in, let it run and ding dinner's done when you get home. It's the working woman's modern marvel.
The only downside: The house reeked of onions for the entirety. It didn't bother me initially until we left the house for a while and then returned. The smell was overpowering, and made me starving. However, if that's the only ill affect I experienced and have this delicious savory jam to smooth on sandwiches and grilled entrees, it's a fair trade. Done deal!
Crock Pot Carmelized Onion Jam Recipe
3 large onions, diced into small, uniform chunks
1 Tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 Tablespoon olive oil
Spray the crock pot with a cooking spray, then place all the ingredients inside. Stir to coat the onions with the oil and vinegar. Cook on low for eight hours, stirring as needed if you're at home. I personally recommend removing the lid after eight hours, stirring and cooking on low uncovered for another hour to allow the moisture to escape. For me, this created a more jam-like texture that I've found particularly satisfying on grilled pizzas, paninis and broiled fish.