Dulse Onion Jam by The Knot at Bowline
Notes
This recipe was created by Chef Andrew at The Knot, Bowline for our Winter Waters seaweed culinary series. This is still available on the regular menu at The Knot (written May 28th, 2024).
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- – 2 Pounds Yellow Onion
- – 2 Ounces Fresh Dulse Seaweed
- – 2 Cups White Sugar
- – 1 Tablespoon Olive Oil
- – Kosher Salt
Instructions
- Julienne the onions and toss them in the olive oil and about 2 teaspoons of Kosher Salt. Place them into a medium/large pot on medium heat. Stir gently, ensuring to sweat all the onions.
- Once the onions are sweated, allow them to sit in the pot to caramelize. Stir periodically to ensure that the onions caramelize completely, but do not burn. You’ll want the onions to get a really dark brown color. This may require a good amount of time, up to 30 minutes. Feel free to deglaze the bottom of the pot with a splash of water here and there to prevent sticking and burning.
- Once the onions are caramelized, add the dulse seaweed to the pot. Sautee the seaweed with the onions until fully wilted. The seaweed will turn green as it cooks.
- This is the fun part. Once the seaweed has wilted, add the sugar to the pot and stir thoroughly. The pot may seem too hot and dry to add the sugar at this point, but as you stir, the sugar will rapidly release moisture from the onions and the seaweed. Continue to cook on low heat for 5-10 minutes until the mixture thickens just slightly.
- Remove the pot from heat, and transfer the mixture to a blender and blend until completely smooth. Allow to cool, salt to taste if needed.
