From Chef Michael Farrell More on Le Meritage...
Pinot Jam
Makes 2-3 cups
5 large red onions, cut into thin strips Pinch of pepper corn mix Pinch of cloves Pinch brown sugar 1 bay leaf ½ bottle pinot noir
Caramelize onions in olive oil until brown. Add remaining ingredients. Reduce until thick and add brown sugar to taste.
This is a savory jam with a slight sweetness that's a perfect accompaniment to filet mignon, other steaks and chops, lamb and venison.
