TOMATO BALSAMIC JAM OVER CARAMELIZED BLUSH PINK ONION BISCUITS

Recipe by The Leek & The Carrot
Serves 6-8
Takes 2 hours for jam (much of it inactive, can easily make biscuits and butter while you wait)

Ingredients:
3 cups diced, cored tomatoes
1 cup brown sugar
1/2 cup sugar
2 tablespoons honey
1 tablespoon balsamic vinegar
Pinch red pepper flakes
Pinch ground cinnamon
Pinch ground allspice
1 batch Caramelized Blush Pink Onion Biscuits (below)
Butter, optional

Directions:

  1. Combine all ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until reduced to a thick jam (about two hours). Stir often to keep the jam from sticking to the bottom of the pan.

  2. Top warm biscuits with butter and a generous helping of tomato jam!

Caramelized Blush Pink Onion Biscuits

Ingredients:
11 tablespoons butter, divided
1-2 large blush pink onions, peeled, halved and thinly sliced
1-1/4 teaspoons Kosher salt, divided
1/4 teaspoon black pepper
3 teaspoons sugar, divided
2-1/4 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 cup buttermilk
1/2 cup white cheddar, shredded

Directions:

  1. Cube 9 tablespoons of the butter and place in the freezer until ready to use.

  2. Melt additional 2 tablespoons of butter in a large skillet. Add onions, 1/2 teaspoon salt and pepper and cook over medium heat for 20 minutes until just beginning to brown, stirring occasionally and reducing heat if browning too quickly. Add 1 teaspoon sugar and reduce heat to low. Cook for 10 minutes, stirring often until all onions are caramelized. Set aside.

  3. Preheat oven to 400 degrees.

  4. Combine flour, baking powder, baking soda, remaining salt and remaining sugar in a large bowl. Add cold butter and cut in with two forks or a pastry blender. You’ll want the butter to be semi uniform in size and mixed throughout. Use your fingers to pinch it into smaller pieces if you like but do so quickly. You don’t want to warm the butter up. Add caramelized shallots and leeks along with white cheddar and stir to combine. Use your fingers to make sure caramelized shallots are incorporated throughout mixture. Add buttermilk and stir until dough comes together.

  5. Turn out dough onto a floured counter and press into a square about 6×6-inches. Cut into 9 pieces and put on baking sheet. Bake for 10-15 minutes until puffed in height and golden brown. Serve warm with tomato jam!

Onion, TomatoesBethanee WrightComment