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Onion jam

yields around three cups of jam.
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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 4 x white or brown onions peeled, quartered and thin sliced.
  • 1 tbsp olive oil.
  • ½ tsp salt.
  • One bay leaf.
  • ½ tsp ground black pepper.
  • ½ cup Balsamic vinegar.
  • ½ cup red wine vinegar.
  • 1 cup brown sugar.

Method
 

  1. On a medium heat add the oil to a saucepan, followed by the onions, bay leaf and seasoning.
  2. Sweat the onions for 10-12 minutes until they are translucent. Avoid burning.
  3. Add vinegars and brown sugar. Stir the mix. The sugar will dissolve quickly.
  4. When the mix boils, turn the heat down to keep the mix simmering.
  5. The jam will be a light brown colour.
  6. Over the next half hour the colour will gradually darken as the water evaporates and the sugar cooks.
  7. Stir occasionally. The mix shouldn’t stick until the liquid is syrupy.
  8. When the mix reaches the ‘hot jam’ consistency it’s ready. Check seasoning.
  9. At this point you may want to make it sweeter or more vinegary. You could adjust the flavour now if required but continue cooking to achieve the correct consistency.
  10. The jam is best served at room temperature.

Notes

Also called Caramelised Onion or Onion Marmalade, this is very much a personal taste accompaniment. You could increase the sweetness or piquancy, or add suitable herbs or even citrus. You could also use Spanish onions. My recipe is easy, with good keeping qualities in the fridge or you could bottle it (using traditional methods) for longer term storage