Recipe: Owens & Hull’s smoked onion jam

Provided by Owens Hull This week we re sharing Owens Hull s recipe for smoked onion jam You may recognize it from the restaurant s Once a Week OAW Smoked Burger a -pound smoked ground brisket patty that also comes topped with American cheese and special sauce But this jam is equally great in sandwiches pasta or as a condiment for a cheese board Co-owner Bryan Hull Secret Pint BBQ disclosed the onion jam is based on smoked grilled onions he made at NFA Burger s first Giving Kitchen benefit in He used that base technique to develop the onion jam for the restaurant s burger While Owens Hull uses oak chips to smoke meats Hull disclosed that pecan hickory or any fruit woods will grant a similar flavor The smoking portion is also optional so if you choose to forgo it start by saut ing the onions in a cooking oil of your choice Once the onions start caramelizing and sticking to the pan transfer everything to the Dutch oven and proceed from there The key to this recipe is maintaining the onions regardless of whether you smoke them at the beginning You won t need more than to tablespoons of water for each deglaze Once the onions hit the pot don t leave them unattended and have water at the ready Hull explained As the sugars start to cook out they can burn really quick You want to constantly be adding a little water to deglaze the bottom of the pan Hull commented that all ingredients can be sourced at a supermarket as most of Publix and Kroger locations now carry ancho chili powder Ingredients large sweet onions cut into a medium dice cups water cup of apple cider vinegar cup sugar tbsp Worcestershire sauce cup honey tbsp garlic powder tbsp paprika tbsp ancho chili powder tbsp canola oil aluminum baking pan if smoking Kosher salt to taste Directions Note The smoked portion of this recipe is optional Smoke the onions If using a smoker Big Green Egg pellet grill etc get the temperature up to degrees Fahrenheit using oak or pecan wood chips or pellets Place onions in an aluminum pan Toss with tablespoons of canola oil and a hearty pinch of salt Smoke for to hours mixing onions every minutes to make sure to get even color and or smoke Make the jam When onions are coming off the smoker heat up a heavy-duty Dutch oven or pot and add in the remaining canola oil Raise the temperature to medium heat degrees Fahrenheit Once the oil is heated add the onions stirring constantly When onions begin to sweat add Worcestershire sauce and continue stirring As the onions begin sticking to the bottom of the pot add just enough water to deglaze Add in garlic paprika and ancho chili powder The deglazed onions and water will begin to reduce Continue adding water to deglaze as onions start to stick to the bottom Continue this process until the onions have a deep golden brown color Add sugar and stir until sugar melts into the onions Add in the apple cider vinegar and honey reduce heat to medium low and continue to reduce until the mixture reaches a semi-thick jammy texture Serve right now or refrigerate for later use The post Recipe Owens Hull s smoked onion jam appeared first on Rough Draft Atlanta