Onion jam is rich and savoury-sweet, great with pates or in sandwiches.
By Jess Lacey
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.
- 700g onions
- 25g butter
- 140g sugar
- 7 tablespoons sherry vinegar
- 250ml red wine
- Peel, slice and roughly chop the onions into 2cm (ish) pieces.
- 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).
- Add the onions and sugar, mix well and season with salt and pepper.
- Cook, covered with a lid, over a low heat for half an hour, stirring occasionally.
- Add the wine and sherry and cook for another 3o minutes without a lid, stirring frequently.
- It won’t reduce too much, and should still be a bit liquid when put in the jars.
- Sterilise the jars in an oven at 180C for 10 minutes, and fill while they are still hot.