Onion Jam
photo by French Tart
- Ready In:
- 2hrs 20mins
- Ingredients:
- 6
- Yields:
-
6 jars
ingredients
- 3 tablespoons olive oil
- 3 kg brown onions, sliced
- 250 ml balsamic vinegar
- 700 g brown sugar
- dried thyme
- salt & pepper
directions
- Put oil in bottom of cold, large saucepan and set on moderate heat.
- Add onions and cook until they begin to soften, 30 - 40 minutes.
- Add sugar and stir until dissolved.
- Simmer on low heat, uncovered for 20 minutes, stirring occasionally.
- Add vinegar and thyme, salt and pepper and cook until onion is caramelised completely and has thickened, approximately 45 minutes.
- Cool and store in sterilised jars.
- Will keep for several weeks.
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Reviews
-
I made this today as I had my preserving pan out for my own onion confit and chutneys! I will report back in a week, if I can wait that long, after it has mellowed a bit and award stars! It looked great, and the smell was enticing, and I cannot wait to try it next week! I took a photo before I finished bottling it, as you can see, the colour is lovely and rich due to the balsamic vinegar. As I was making lots of my own preserves, I halved the quantities. I used fresh thyme from the garden. Made for Aussie/NZ IT tag game. FT:-) FIVE stars added on the 17th September - Gorgeous - eaten with cheese on toast for tea tonight! Thanks! Mellow and just as it should be!
RECIPE SUBMITTED BY
I live in a rural area 30 minutes from the City of Adelaide. I have 3 children and spend an inordinate amount of time chasing around after them! I enjoy cooking and reading about all kinds of food (but perhaps not vegan - never really did get the hang of that), although driving the kids here and there cramps up my cooking time and motivation some days.
I love cookbooks and have recently started to collect very old cookbooks, mostly from the 19th century. I love all books actually and, if I could get away with it, I would spend half the day with my nose in a book.
I also adore where we live, which is in the Adelaide hills. We live on top of a hill with gorgeous views out over the vineyards and across valleys. It is nice to be so close to the vines because I also have a fondness for sauvignon blanc, a lot of which is grown here!
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