Onion Jam is one of my most favourite accompaniments with so many foods. I especially love it as a quick snack with goats cheese on toast, I could eat it every day! It is so versatile, it’s also great on pizza, cold meats or chicken liver pate which is the reason why I made it in the lead up to Christmas as it is delicious served with pate and crostinis. Because there is so much alcohol and sugar in this, it will last for a very long time (about a year) in the fridge.
I’ve made this a lot from many different recipes, essentially with the same end result. And I have found that if you don’t have all the ingredients there are many substitutes. For instance, in the batch I did at Christmas I used Rosé wine instead of Red wine, because the Rosé was open! The onion jam was still delicious. That said I wouldn’t use white wine because it is the red wine that give the jam that lovely rich colour.
- 55g/2oz butter
- 700g/1.5lbs onions peeled and sliced (I do this in the food processor)
- 110g/4oz sugar
- 100ml/3.5fl oz sherry vinegar or balsamic vinegar
- 250ml 9fl oz full bodied red wine
- Salt and pepper
Heat the butter in a large saucepan until it becomes nut brown. Toss in the onions, season with salt and freshly ground black pepper and add the sugar. Cover with a lid and cook very slowly for about 30 minutes or until the onions have softened. Do not allow them to brown as this will add a bitter taste to the jam.
Add the vinegar and wine and cook, uncovered for another 25 to 30 minutes, stirring occasionally until the liquid has reduced and the jam has slightly thickened. Remove from the heat and allow to cool. The jam will thicken further as it cools. Transfer to an airtight container or some sterilised jam jars. As mentioned above it will keep for up to a year in the fridge however, mine has never lasted more than a couple of weeks!
Remember don’t forget to taste it, I did with some goats cheese and grilled parma ham on toast. So yum!!