- 3 large Vidalia or sweet onions, cut into thick full slices, about 6 cups
- ½ cup brown sugar
- ½ cup white or dark balsamic vinegar*
- ½ cup butter (one stick)
- ½ teaspoon grated fresh ginger
- ½ teaspoon kosher salt
- ¼ teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- 1 teaspoon extra virgin olive oil
- 2 tablespoons finely minced shallots
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 8 ounces goat cheese
- 1 baguette cut into slices on the bias
- Oil to brush baguette slices
- ¼ cup sun dried tomatoes in oil, drained and julienned
- Arugula, for garnish
- In a large pot with a tight fitting lid, place onions, brown sugar, balsamic vinegar, butter, ginger, salt, coriander and pepper. Cover and bring to hot, then reduce heat to low. Cook covered over low heat for one hour. Remove lid and cook over low for two more hours or until onions are tender and liquid has evaporated.
- If onions cook before liquid evaporates, drain and discard liquid. Cool onions to room temperature then place them on your cutting board and coarsely chop.
- While onions are cooking, place olive oil, shallots, thyme and parsley in a small sauté pan and cook over medium low for about five minutes or until shallots are soft. Remove to a small bowl and add goat cheese and stir to combine. Set aside.
- Heat a ribbed grill pan, brush the bread slices with oil and grill just to reveal nice grill marks.
- Spread the cheese evenly between the slices. Then spread the onions mixture over the cheese, dividing evenly.
- Finally top with sun dried tomato slices and garnish with the arugula before serving.
You have a choice in balsamic vinegar. If you use white balsamic, the onion jam will come out light in color. If you use the dark balsamic, the jam will be darker in color. The taste does not change much.