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.
Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.