Onion jam

9 September 2012

1.5kg brown onions, peeled
2 Tbsp vegetable oil
salt and pepper
2 cloves garlic, sliced finely
½ tsp dried chilli flakes
½ tsp ground nutmeg
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
1 cup red wine
½ cup dark brown sugar

1 Slice the onions very finely and combine in a large saucepan with the vegetable oil. Set over a medium heat and season generously with salt and pepper. Cook for 25 minutes, stirring often, until the onions are very soft and well-browned.
2 Add the garlic, chilli and nutmeg and cook briefly. Pour in the balsamic vinegar and Worcestershire sauce and simmer until absorbed, then add the red wine a little at a time, allowing it to evaporate before the next addition.
3 Sprinkle in the brown sugar and bring to a boil. Once the mixture thickens, remove from the heat and spoon into sterilized jars or containers.

NOTES: Add salt at the start helps to draw out the moisture from the onions, which makes them caramelize better.

 

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