Onion Jam

Onion jam is rich and savoury-sweet, great with pates or in sandwiches.
By Jess Lacey

Onion Jam

I’m not really sure when you would find yourself with a glut of onions, I certainly never have, but did have a glut of leftover cooking red wine (an equally rare occurence) and decided to use it on this.Onion jam is rich and savoury-sweet, great with pates or in sandwiches.

Onion Jam
 
Prep Time
Cook Time
Total Time
 
Onion jam is rich and savoury-sweet, great with pates or in sandwiches.
Author:
Recipe Type: Side
Serves: 4
Ingredients
  • 700g onions
  • 25g butter
  • 140g sugar
  • 7 tablespoons sherry vinegar
  • 250ml red wine
Instructions
  1. Peel, slice and roughly chop the onions into 2cm (ish) pieces.
  2. Melt the butter in a large saucepan over a low heat and slowly cook until it turns brown (be careful, it takes a while for it to go brown, but once it does it can very quickly burn).
  3. Add the onions and sugar, mix well and season with salt and pepper.
  4. Cook, covered with a lid, over a low heat for half an hour, stirring occasionally.
  5. Add the wine and sherry and cook for another 3o minutes without a lid, stirring frequently.
  6. It won’t reduce too much, and should still be a bit liquid when put in the jars.
  7. Sterilise the jars in an oven at 180C for 10 minutes, and fill while they are still hot.
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