Edit ModuleShow Tags
Published:

Caramelized Onion & Pear Jam



Article author photo. Maria Tadic This featured post is by Maria Tadic, RD. You can follow this blogger on Twitter @mewinebrenner.

It never fails that each year, as the cool weather comes around, I fall in love with all the delicious pumpkin and apple recipes. They're definitely my top two favorite foods of the season. But as much as I love pumpkin bread and bowls full of warm apple crisp, I feel that there's one cold weather fruit that is missing out on the spotlight ...

Pears! Anjou, Bosc, Bartlett or Asian pears are sweet, versatile and a deliciously fun piece of fall produce. They're great in sweet desserts. And they're great in savory dishes, too. Absolutely the perfect fruit for a cold fall day and a hungry foodie.

Pears, especially Bosc pears, are exceptionally good for savory dishes. They're not overly sweet, are slightly floral, and have a texture that can withstand longer cooking times and temperatures. That's why I chose this type for my Caramelized Onion & Pear Jam. Cooked for a long time until a dark golden brown, the sweetness of the caramelized onions and the light floral flavor of the pear make for a unique and tasty jam!  

This jam is perfect on toast, paired with different cheeses and, most importantly, slathered between two slices of whole wheat bread and local brie cheese! This will be the most exciting grilled cheese you've tasted. Creamy. Crunchy. And a sweet and tangy hit from the pear and onion jam. The perfect ending to a fall day!


Grilled Brie Sandwiches With Caramelized Onion & Pear Jam

Recipe by Maria Tadic, RD

Ingredients
2 medium firm bosc pears, thinly sliced
2 medium onions, thinly sliced
2 tbsp + 1 tbsp extra virgin olive oil
1/2 tsp salt and pepper
2 tbsp honey
2 tbsp apple cider vinegar
4 slices whole grain bread
3 oz. brie, sliced into strips

Instructions

  1. In a large sauté pan, heat 2 tbsp of the olive oil over medium heat. Add in the onions. Saute for 10 minutes.
  2. Add in the pears, salt and pepper. Continue cooking the pear and onion mixture for another 15-20 minutes or until onions and pears are completely caramelized and a dark golden brown.
  3. Add in the honey and apple cider vinegar. Cook for another minute. Taste and adjust for seasonings.
  4. Remove jam from heat and set aside to cool.
  5. Meanwhile, heat a clean sauté pan over medium-high heat.
  6. Brush the remaining 2 tbsp of olive oil evenly over 1 side of each of the bread slices.
  7. On two of the bread slices, lay on the slices of brie. Top with 3-4 tbsp of the pear and onion jam.
  8. Top with the remaining two slices of bread, oiled side up.
  9. Place sandwiches, cheese side down, in the skillet and cook for 2-3 minutes per side or until golden brown.
  10. Allow sandwiches to cool slightly before slicing.

Maria Tadic, RD, is a bariatric dietitian in Virginia. Read her blog, BeanAFoodie.com, and connect with her on Twitter, Facebook and LinkedIn.

Edit Module

More Stone Soup

No Such Thing as a 'Natural Diet' for Humans, Scientists Say

No Such Thing as a 'Natural Diet' for Humans, Scientists Say

Paleo diet supporters claim weight loss and better health are possible through a "caveman diet," but others disagree.
Sautéed Bell Peppers and Onions with Cumin and Cilantro

Sautéed Bell Peppers and Onions with Cumin and Cilantro

Fresh bell peppers and onions cooked quickly over medium-high heat, then seasoned with cumin, fresh lime juice and cilantro.
Southern Peach Frittata

Southern Peach Frittata

A flavorful frittata filled with caramelized onions and topped peppery arugula and feta cheese is a perfect one-pan meal.
Dress a Salad to Impress — Without the Stress

Dress a Salad to Impress — Without the Stress

It may appear frivolous to have a special container simply for mixing oil and vinegar, but trial and error convinced me otherwise.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags


Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop