This is a tale of an epic battle between my digestive system and my stubborn refusal to believe that onions disagree with me. I keep telling myself that if I only eat COOKED onions, everything is going to be okay. It never is, I regret it the next day like I regret that “one last drink” and decision to sing karaoke (not that that has ever happened and shame on you for thinking so), and then I conveniently forget, until the next time.
That would be today.
Kitchen Play’s progressive party for the month of April is sponsored by the National Onion Association. At first, I was a little chagrined, because I love the inspiration to put a spin on something I might not normally cook, but then again, I like to digest what I eat. Then I decided, well, who cares? For my hobby (and gluttonous nature), I will sacrifice normal digestion!
I’m doing it for you. So far, though, my digestion seems to be doing just fine.
The original recipe was a Spring Onion Jam Bruschetta Appetizer; my recipe includes some mango in that jam as well as a few other alterations. Recipe, which earned my and my +1’s seal of approval, after the jump.
Mango-onion jam with prosciutto and chevre on baguette slices
Adapted from Susi’s Kochen Und Backen Adventures
(Why mango? It was on sale, in season, and I have never cooked with mango before. I figured it’d probably taste good. It did.)
- 2 tbsp olive oil
- 1 large spring onion, sliced thinly
- 1 mango, peeled, pitted, and diced
- 1/2 cup light brown sugar
- 1/3 cup blonde/amber beer (I used a hefeweizen because that’s what I had on hand)
- 1/3 cup apple cider vinegar
- Kosher Salt and black pepper to taste
- 1 baguette, sliced thinly
- 1/2 to 1 log of chevre (goat cheese)
- 4-6 slices of prosciutto, sliced into thirds
- Olive oil
- Fresh thyme