Sweet Onion Jam

Written By Nolan .

  • 2 tbsp olive oil

  • 2.2 lbs - 1kg red onions, peeled, halved and thinly sliced

  • 2 cups Dry Red Wine

  • 1/3 Cup Brown Sugar

  • 1 Bay Leaf

  • 1 tbs chopped fresh thyme (or 1 tsp if dried)

  • 1/3 Cup Balsamic Vinegar

  • Salt and pepper to taste

Step 1:

In a medium frying pan over medium heat until shimmering. Add onions, cover with a lid and cook until softened and translucent, approx. 10-15 minutes. Stir occasionally every minute or so.

Step 2:

Add the red wine, sugar, thyme, bayleaf, vinegar, and salt. Bring to a simmer, then reduce heat to very low, place lid back on. Keep it simmering until the liquid has thickened and becomes syrupy. This can take 60 minutes stirring occasionally. Once soft and jammy, remove lid and continue cooking until all the liquid has evaporated.

Step 3:

Add freshly cracked pepper and taste for seasoning. Add more salt if required.

Step 4:

Transfer to airtight container and leave to cool with the lid off

Step 5:

Store in the fridge for up to 2 weeks. Best when left out at room temperature before using.

Nolan .
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