1/4 cup butter 1/4 cup oil 8 cups thinly sliced onion 6 shallots, sliced 1/2 t. salt 1/4 t. pepper 1/4 c. sugar
Directions: Melt butter and oil in a saucepan. Saute onions and shallots until they begin to brown, about 10 minutes. Reduce heat and stir in salt and pepper. Cook, partly covered and stirring frequently, until onions are very soft and caramel colored, about 30 minutes. Do not burn! Stir in sugar and cook until sugar is completely disolved. Serve warm or at room temperature. Makes 3 cups.
All the recipes I have for this savory jam do not call for processing at all. Instead they are to be kept in the fridge and used up quickly. They may by re heated just before serving. ''Put in jars and refrigerate until ready to serve. May be heated again. ''