Onion Jam
This is sometimes referred to as ‘onion marmalade’ but I think jam is a more accurate description, and it’s the perfect partner to cheese, sausages and left-over stuffing. The onions are first caramelised in butter, before simmering in a syrup of red wine, dark muscovado sugar and top-drawer vinegar. I’ve used a combination of sherry and balsamic vinegars, but you could use either one depending on your budget.
I’ve tried this recipe with both red and regular brown onions too: I know ‘red onion’ has greater appeal and sounds more up-market and given the choice I’d choose red over brown any day, but I honestly can’t tell the difference between them and red onions are generally more expensive anyway.
A large volume of onions will take forever to caramelise in even the largest of domestic sized pans, and you’ll need to stir frequently to prevent the onions from burning, so I’ve given quantities in the recipe below for a more manageable amount, which will make two 250ml jars. If you want to multiply the recipe, you’ll need to have two pans on the go, and combine them in the latter stages before potting up.
Ingredients
1kg regular brown onions – finely sliced
40g salted butter
1 x bay leaf
1 x small bunch of thyme (tied together with string)
1 x clove of garlic, roughly chopped
200g dark muscovado sugar
75ml sherry vinegar
75ml balsamic vinegar
150 ml red wine
1 x teaspoon sea salt
Melt the butter in a large sauté pan or a roomy stock pot, then add the onions, thyme, bay and garlic and sweat until dark brown and caramelised – this could take a while. And don’t worry about dark sticky patches that may develop in the base of the pan.
Once the onions are browned, add the sugar, vinegar and wine and simmer for another 25 – 30 mins with regular stirring until all the liquid has been absorbed and the onions are syrupy.
Fish out the bay leaf and what’s left of the thyme, and spoon into clean, sterilised jars.
The jam is ready as soon as its cold but will keep for 3 months in a cool dark place. Refrigerate once opened.
