Onion jam can be used in many ways. We had some with home made burgers this week; we spread it on like relish and it added a lovely flavour. I also served a small bowl of the jam with a plate of chicken and corn sausage rolls at a shared supper – yum!
It is a great accompaniment to eat with any meat dish, and can also be used as a base in tarts or quiches. It is also wonderful to serve in a ploughman’s style platter with cheese, crackers and cold meats.
I have made some to give as gifts this Christmas this year. Store the jam in sterlised jars in the fridge, it will keep for up to three months. If you don’t have a thermal cooker you can adapt this recipe to the stove top. Slice the onions by hand and cook stirring over a medium to low head until reduced and caramalised. I would suggest using a heavy based pan.
The batch in the photo was made with brown onions (which is what I had on hand at the time), but you could use red onions as an alternative for a slightly sweeter flavour.
- 5 large onions (red or brown) peeled and quartered
- 20g olive oil
- 1 clove of garlic, peeled
- 50g brown sugar
- 70g red wine
- 40g balsamic vinegar
- Pinch of salt, pepper to taste
- Place onions, garlic, salt, pepper and oil in the Tmx bowl and chop 4 seconds, speed 5. Be careful not to overchop and turn it to mush!
- Cook at Varoma temp for 8 minutes, reverse speed 1.
- Add sugar, wine and balsamic vinegar and cook for a further 20 minutes at 100 degrees, reverse speed soft, with the measuring cup off.
- Store in sterlised jars