Onion jam is a sweet and sour jelly preserve that you’ll find yourself using in so many different ways. It marries well with most meats, with brie and crackers, in quiches, on sandwiches, on sausages, on hotdogs and of course slathered onto hamburgers.
Your family will love having this blobbed on top of just about anything and you’ll make very good friends if you share a bottle or two.
When it gets nearer to special occasions, make double the quantity and store in glass jars for quick pantry gifts that won’t disappoint.
- 1 kg brown or red onions thinly sliced
- 60 ml olive oil
- 160 ml balsamic vinegar
- 110 g firmly-packed dark brown sugar
- Sprig of fresh rosemary leaves stripped from the woody stem
- Heat oil in a large saucepan
- Cook the onions and rosemary over a medium heat
- Stir constantly for approximately 20 minutes or until the onions are soft and lightly browned
- Add balsamic vinegar and continue stirring for about 5 minutes or until liquid is absorbed
- Add sugar and continue stirring for approximately 10 minutes or until the onions are caramelised and the jam is thick
- Spoon into hot sterilised jars and seal right away
- When cool, store in the refrigerator
Artisan-made premium grade 5-ply nonstick saucepan for professional-grade cooking and heat distribution. With a satin finish and stainless steel exterior, this saucepan will last a lifetime - and has a warranty from Scanpan to match.
Ideal for browning, braising, searing and deglazing. Works flawlessly on all cooking surfaces, including induction.