Onion Jam Fettunta with Greens Pesto

By Chef Ella Murphy

July 26, 2024

Serves

In this Recipe

Heritage Extra Virgin Olive Oil

California Native Mountain Wildflower Honey

Ingredients

FOR THE ONION JAM-

White Onion3 large, thinly sliced

Bay Leaves2

Rosemary1 small sprig

Flamingo Estate Biointensive Native Wildflower Honey3 tbsp

White Balsamic Vinegar1/4 cup

Flamingo Estate Extra Virgin Olive Oil3 tbsp

Kosher Saltto taste

FOR THE GREENS PESTO-

Greens3 cups chopped

Fresh Herbs1 cup (parsley, basil, tarragon, chives, mint)

Garlic3 cloves

Pecorino Romano1/2 cup grated

Flamingo Estate Extra Virgin Olive Oil1 cup

Pistachios1/2 cup shelled unsalted

Lemonszest and juice of 1

Black Pepperfreshly ground

FOR ASSEMBLY-

Sesame Sourdough4, 1-inch-thick slices

Garlic4 cloves, peeled

Flamingo Estate Extra Virgin Olive Oilto taste

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Steps

FOR THE ONION JAM:
Heat a large skillet or dutch oven over medium heat. Add 3 tablespoons olive oil, onions and bay leaves. Cook, stirring often, until the onions begin to caramelize. About 30-40 minutes. Turn the heat up to high and cook for 3 minutes. The bottom of the pan will begin to become very dark, almost burnt. Deglaze the pan by adding 1 cup of filtered water and scraping the bits from the bottom of the skillet. Add the honey, rosemary and balsamic vinegar. Cook for 10 minutes or until the liquid has reduced and the onions have become jammy.
FOR THE GREENS PESTO:
Bring a large pot of water to boil and salt liberally. Add cleaned greens to the pot cooking until bright green and tender, about 45 seconds. Transfer to a bowl of ice water to stop the cooking. Drain and squeeze out as much liquid as possible.
Place the greens and herbs in a food processor and pulse until coarsely chopped. Add garlic, pecorino, oil, pistachios, lemon zest and lemon juice. Process until a well blended but still chunky mix forms. Season with salt and pepper.
FOR ASSEMBLY:
Heat a grill over medium-high heat. Place bread on the grill and cook for 4-5 minutes per side or until the bread begins to lightly char. Remove from the grill and rub each slice of bread with a clove of garlic. Place on a baking sheet and liberally drizzle with olive oil.
Add 3-4 tablespoons of pesto to each slice of bread, you will want this layer to be thick. Next, top with the onion jam and any edible flowers of fresh herbs you have laying around.