Mark's Whisky and Onion Jam

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READY IN: 40mins
Recipe by Chef mariajane

I found this recipe in a little magazine that came to the house, and thought I'd share it with you - Serve this deliciously sweet and smoky whisky and onion jam with cold, smoked salmon and slices of toasted baguette. Wine lovers: try matching the contrasting character of the fish and jam with the robust, floral nature of a Gerwuztraminer. For the more adventerous set, offer Highland Park 12 Year Old - a rich, sweet and smoky island whisky.

Ingredients Nutrition


  1. Heat olive oil in a large skillet over medium-high heat. Add onions, sugar, and bay leaves. Cook onion mixture until onions are golden brown (20-25 minutes).
  2. Add remaining ingredients and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, until liquid is dark golden and syrupy.
  3. Transfer ingredients to a bowl and set over an ice bath. Allow to cool and then transfer to an airtight container.
  4. Refrigerate for up to a month.

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