For the Onion Jam: Add 3 tablespoons canola oil to stock pot to coat bottom. Add sliced onions and toss to coat with oil. Cook over medium heat for 15 minutes or until the bottom layer begins to slowly brown. Stir only after onions have begun to brown but before they stick and burn.
1 tablespoon Salt 1/2 cup Brown sugar
Add half the salt and half the brown sugar at this time, stir and allow to cook for approximately 1 hour, stirring only after onions begin to brown on bottom but taking care not to allow them to burn. Using a metal spatula will allow onion bits stuck to the pot to be freed so as not to promote burning. Onions should reduce in volume by half.
1 teaspoon Red chili flakes 2 tablespoon Balsamic vinegar 1/4 cup Red wine 1 cup Apple jelly 1 tablespoon Salt 1/2 cup Brown sugar
Add remaining ingredients plus remaining brown sugar and salt (to taste). Stir to distribute the added ingredients and increase heat to medium high, stirring frequently until onion jam thickens. Allow to cool to room temp and store refrigerated in air tight container for two weeks.
1 Soft onion roll (or pocketless pita) 2 tablespoon garlic aioli 1/4 pound Sliced rare roast beef 1/3 cup Fresh baby spinach 4- 1/2 ounce slices of room temperature brie cheese 2 tablespoons Diced roasted red pepper 1 tablespoon Caramelized Vidalia Onion jam
For the Sandwich: Spread aioli on both slices of bread. Begin to build sandwich with 2 slices of brie, spinach, roast beef, diced roasted red peppers, caramelized onion jam, remaining brie then top with second piece of aioli coated bread.
Lightly brush butter on Panini grill and top of sandwich. Place sandwich on buttered Panini press and grill sandwich until crunchy and browned. Serve with fresh refrigerator dill pickles.