Sweet Onion Jam

Sweet Onion Jam

By: Co+op, stronger together

Total Time: 4.5 to 6 hours total; 10 minutes active

Servings: makes 2 cups

Ingredients

• 8 cups thinly sliced sweet yellow onions (approximately 4 large onions)

• 2 tablespoons olive oil

• 2 tablespoons fresh thyme

• 2 tablespoons maple syrup

• 2 tablespoons balsamic vinegar

• 1/2 teaspoon salt

Preparation

1. Place the sliced onions in a large (4-quart) crockpot and add the remaining ingredients. Toss to coat. Cover and set the cooker on high. Cook for 4 hours, opening halfway to stir and re-cover. At 4 hours, uncover and continue cooking on high for 2 more hours. Stir occasionally, until the mixture is thick and the liquids are syrupy.

2. For a faster method that requires frequent stirring, you can also move the onions to a 2-quart saucepan after 4 hours in the crockpot. Place the pan on the stove over medium-high heat and stir frequently as the mixture comes to a boil. Cook, stirring often, until the mixture is thick and the liquids are syrupy, about 10 minutes. Transfer onion jam to a jar; it will keep refrigerated for up to two weeks.

Serving Suggestion

Life is just better with condiments—especially exciting, homemade condiments that can be eaten by the spoonful alongside meats, vegetables and grains, or added to sandwiches and pizza. Vary the flavor of this onion jam by adding rosemary or sage instead of (or in addition to) the thyme.

Nutritional Information

45 calories, 1 g. fat, 0 mg. cholesterol, 40 mg. sodium, 9 g. carbohydrate, 2 g. fiber, 1 g. protein

Breakfast-style Margherita pizza

The classic Margherita pizza includes tomato sauce, basil, and fresh mozzarella cheese. Why not spice it up with a few simple additions? This recipe from Co+op, Stronger Together adds eggs and arugula to turn a classic recipe into a surefire breakfast favorite.

With Bel Gioioso Mozzarella on sale for just $3.69 each, it’s a great time to try making your own pizza at home.

Ingredients

• 1/2 of one ball of Co-op pizza dough

• 1/2 cup Co-op marinara sauce (along with the dough, available in our grab-and-go case)

• 4 ounces fresh mozzarella, drained

• 2 large eggs

• 1/2 teaspoon freshly cracked black pepper

• 1 pinch salt

• 1 ounce (1 cup) arugula or other spring green

Preparation

1. Preheat the oven to 425 F. Place the pizza crust on a sheet pan, preferably a cookie sheet with no rim. Optional: lightly dust the pan with cornmeal or flour to prevent sticking.

2. Spread the pizza sauce on the crust with a tablespoon, making sure not to “drown” the crust - too much sauce and your crust won’t bake through.

3. Slice or tear mozzarella into dime-sized chunks and distribute over the sauce. Leave space for each chunk to melt! This is also a good time to apply any dry herbs like basil or oregano to the surface of your pizza.

4. Crack each egg and place on opposite sides of the pizza, then sprinkle with pepper and salt.

5. Bake the pizza for about 12 minutes, until the whites of the eggs are set, and the yolks are done to taste. We like to check around 8 minutes in by carefully examining the underside for browning.

6. Remove from oven, top with arugula, then cut into slices and serve!