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.