Corn Salad with Chile and Lime
1/4 cup extra-virgin olive oil
3 large sweet onions, cut into 1/4-inch dice
2 parsley sprigs
2 bay leaves
1 rosemary sprig
1 cup sugar (use organic to ensure vegan friendliness)
3/4 cup white balsamic vinegar
In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes. Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.
Serve at room temperature with charcuterie, as a sandwich spread, or with roasted meats, poultry or salmon. Use within a week and store leftovers in the fridge.
Yield: 8 servings