Onion "Jam"

My DH loves condiments - particularly ones he can use on his sandwiches. I bought a jar of Onion Jam at a market, he almost licked the jar clean. I have been busy re-creating the original and this recipe is amazing. If you enjoy cold cuts (ham, roast beef, silverside etc) this might be for you.

• Ready In: 45 mins
• Yields: 1 litre

Ingredients

• 3  tablespoons  oil (vegetable)
• 10  medium  sized onions (just under 2 kilos)
• 1 1⁄4 cups brown sugar
• 2  tablespoons mustard seeds
• 1⁄4 cup  balsamic vinegar
• 1⁄3 cup  sweet chili sauce
• 2  tablespoons apple cider vinegar

Directions

1. Peel and thinly slice your onions (I use a Mandolin for this).
2. In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
3. Add the mustard seeds and fry for an additional 2 minutes.
4. Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
5. Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
6. Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.