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stouT-onion jam With locations in St. James and Rolla, Missouri, Public House Brewing Co. is as much a destination for craft beer as it is tasty pub fare. At the St. James location, menu items incorporate the brewery’s beers as much as possible – think pretzels and cheese made with Hide and Seek Hefeweizen and braised short ribs topped with Revelation Stout-onion jam. The jam also appears on the best-selling pub burger, a ¹⁄₃-pound grass-fed beef patty topped with white Cheddar cheese, lettuce, red onion and house sauce. Just in time for grilling season, we asked executive chef Gabriel Albert to share his recipe for the sweet, tangy jam, which complements more than burgers and ribs: try it mixed with Feta and stuffed inside a pork chop or atop steak tacos. -liz miller
Recipe by Gabriel Albert, head chef, Public House Brewing Co. in St. James, Missouri Photography by sam o'keefe
Stout-Onion Jam yields About 1 pint 5 medium red onions, small dice 1 12-oz bottle stout beer 1½ Tbsp freshly ground black pepper ½ cup tightly packed brown sugar
Public House Brewing Co. uses its Revelation Stout to make this onion jam, but any dry, lighter-bodied stout with a dark chocolate aroma will work in the recipe. If serving the jam on burgers, use about one to two tablespoons per patty.
/ preparation / In a large sauté pan over medium heat, add onions and cook until caramelized, about 5 to 10 minutes. Add beer and pepper and let liquid reduce by ¹⁄₃, about 5 to 10 minutes more. Add brown sugar and cook until a syrupy texture, about 10 minutes. Remove from heat, transfer to a heatproof container and refrigerate until chilled.
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