Red Onion Jam

  • 6 Tablespoons (3 ounces) olive oil
  • 2 Pounds red onions, cut in matchstick-size pieces (julienne)
  • 1/2 Cup (4 ounces) raspberry vinegar
  • 1 Cup water
  • 1/2 Cup grenadine
  • 3 Cups California golden raisins
  • Zest of 2 lemons
  • 2 Tablespoons fresh thyme leaves
  • Freshly ground black pepper; to taste
  • 24 squares (2 1/2-inch) focaccia bread
  • Virgin olive oil, as needed
  • 23/4 Pounds beef tenderloin, roasted medium rare and sliced 1/4-inch thick
  • 1 Pound Gorgonzola cheese, crumbled


For jam, heat oil in a large sautépan and slowly sauté onions until soft. Add vinegar, water and grenadine. Cook 15 minutes until thickened. Then, add raisins and remaining ingredients. Reduce heat and simmer for 5 minutes more. Cool. Serve at room temperature.

Slice focaccia squares in half horizontally to make 2 flat slices; drizzle cut sides with olive oil and toast lightly. Top bottom half of each of the 24 squares with 1 ounce of roast beef, a bit of Gorgonzola and 1 tablespoon of the jam. Arrange top half on each and secure with toothpicks.

Nutrition Facts Per Serving

Calories 420 (Calories from Fat 34%); Total Fat 16 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 50; Sodium 510; Potassium 430; Total Carbohydrate 52; Dietary Fiber 3; Sugars 23; Protein 20; Calcium 135; Iron 3;

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