This concoction, which I sometimes call a jam and sometimes a cooked chutney, is one of my favorite sweet-tart savory flavor-makers, a condiment with a lot of potential. Try it with grilled lamb or on a toasted blue cheese sandwich.
In a large heavy-bottomed sauté pan, heat the olive oil and sauté the onions, stirring until they are just beginning to color, about 8 minutes. Add the garlic and sugar and continue to cook until the onions are rich golden-brown and very soft. This will take another 15 to 20 minutes or so. If the onions are browning too fast, add a tablespoon or so of water and reduce the heat. Stir in the vinegar and raisins and season with salt and pepper. Serve warm or at room temperature. Store covered and refrigerated for up to 5 days. Like all jams, this one can be canned using the water bath method.
© 2004 John Ash. All rights reserved.