Nutrition Facts

Serving Size 118 g

(Approx. 8 Servings)

Amount Per Serving

Calories	100	Calories From Fat	0

% Daily Value*

Total Fat 0 g	0%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 5 mg	28%

Total Carbohydrate 28 g	9%

Dietary Fiber 2 g	8%

Sugars 23 g

Protein	1 g

Vitamin A 0%	•	Iron 2%

Vitamin C 10%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Caramelized Onion and Date Jam

Prep Time

45 minutes

Cook Time

30 minutes

Total Time

1 h 15 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

3 Tbsp grapeseed or vegetable oil

3 cup(s) H-E-B Texas Roots Onions, julienned or thinly sliced

10 Bard Valley Pitted Organic Fresh Medjool Dates, sliced thin, approximately 1.5 to 2 cups

1/4 cup(s) brown sugar

3 Tbsp water

1/4 cup(s) white balsamic vinegar

1/4 Tsp vanilla extract

Check All

Uncheck All

Add to list

Instructions

Set a medium to small stainless steel sauce pot over medium heat, add oil and allow to heat up until oil is shimmering.

Add onions and dates along with a pinch of salt and pepper. Cook over medium heat until dates begin to dissolve and onions soften, approximately 10 to 15 minutes.

Add brown sugar and water, stir to dissolve. Continue to cook for at least 5 minutes, until onions become a deep dark color and mixture thickens.

Add vinegar and stir to combine. Continue to cook until all liquid has evaporated and mixture is thick with a jam-like texture.

Remove from heat, stir in vanilla extract then season to taste with a pinch of salt and pepper to balance flavor.

Set aside so jam can cool slowly in pan. This will allow all flavors to meld.

Once cool, place jam in an airtight container and store refrigerated for up to a week or more.

Chef's Note: Serve jam on crostini with goat cheese or add to a burger for greater depth of flavor.