Description
Rich and savory-sweet onion jam, perfect for adding depth to pâtés or elevating simple sandwiches.
Ingredients
Units
Scale
- 1 lbs (700 g) onions
- 1 oz (25 g) butter
- 5 oz (140 g) sugar
- 7 tablespoons sherry vinegar
- 1 cups (250 ml) red wine
Instructions
- Peel, slice, and roughly chop the onions into 2cm pieces.
- Melt the butter in a large saucepan over low heat until it turns brown.
- Add the onions and sugar, mix well, and season with salt and pepper.
- Cook, covered, over low heat for 30 minutes, stirring occasionally.
- Add the wine and sherry and cook for another 30 minutes without a lid, stirring frequently.
- Sterilize the jars in an oven at 356°F (180°C) for 10 minutes and fill while they are still hot.
Notes
- For deeper flavor, use a combination of yellow and red onions.
- If you don’t have sherry vinegar, substitute with red wine vinegar or balsamic vinegar.
- Store the jam in sterilized jars in the refrigerator for up to 2 weeks; it will keep for several months when canned properly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 10
- Sodium: 100
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Carbohydrates: 15
- Fiber: 2
- Protein: 1
- Cholesterol: 5