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Nutrition Facts
Serving Size 212 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 0
% Daily Value*
Total Fat 10 g 13%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 860 mg 37%
Total Carbohydrate 55 g 20%
Dietary Fiber 1 g 4%
Sugars 19 g
Protein 14 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sweet Tea Onion Jam on Crostini with Gruyere

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
6  People


Recipe makes 6 Servings

2 Tsp extra virgin olive oil
2 large yellow onions, trimmed and sliced thinly
1 Tsp kosher salt
1/4 cup(s) brown sugar
1/4 cup(s) apple cider vinegar
1/4 cup(s) Vela Farms Sweet Tea Marinade
1 loaf of ciabatta, sliced thinly
1 1/2 cup(s) Emmi Shredded Gruyere Cheese
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Place a medium non-stick sauté pan over medium low heat. Add olive oil, onions and salt.
Cook onions 30 to 45 minutes or until they are a light brown, stirring occasionally to keep them from burning.
Add sugar and stir to combine. Cook an additional 5-7 minutes or until sugar is bubbling but not burning.
Add in vinegar and sweet tea marinade and turn up heat to medium. Allow mixture to cook until liquid is evaporated about 8-12 minutes, stirring occasionally.
Once liquid has been evaporated turn off heat and allow it to cool in the pan until it hits room temperature. Place cooled onion jam into an airtight container and refrigerate until ready to use. **Onion jam is best when left to sit for 24 hours in the fridge.
Preheat oven to 400°F.
Place slices of bread on a sheet tray and top each with a little of the shredded Gruyere cheese.
Bake 8-10 minutes or until cheese is melted. Allow them to cool and top each with a little of the onion jam. Season onion jam as needed with salt and pepper.


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