This week onions where on offer at my local fruit and veg shop so I took them up on the offer and bought a reusable bag full so I could make my favorite onion jam. Onion jam is a bit like a easy chutney crossed with criminalized onions, which tastes great squeezed between a homemade burger and the bread bun, in a homemade quiche or just in a sandwich with cold meet. If that’s not enough to tempt you this supper easy to make jam lasts a good 3 months in your fridge (not that ours ever last that long) so its always on hand for when you need to add a bit of sweet onion to your life.
- 1/4 cup olive oil
- 1 kg (2 pounds) brown onions, sliced thinly
- 1 sprig fresh rosemary (optional)
- 2/3 cup balsamic vinegar
- 1/2 cup firmly packed light brown sugar.
- Heat oil in large saucepan, cook onions and rosemary, stirring occasionally for around 25 minutes or until onions are soft and browned lightly.
- Add vinegar, keep stirring your onions and vinegar mixture for 5 minutes or until liquid is absorbed.
- Add sugar and cook for a further 10 minutes or until your onions have caramelized and the jam is thick. (Remember to keep stirring your jam lightly through out.)
- Spoon hot jam into hot sterilized jars, seal immediately and label your jar when cool.
- Store your onion jam in the fridge.
What is your favorite recipe to use up onions?