This recipe makes about 4 baby food jars full of Onion Jam. It is my favourite thing to have with a stout or porter (or any beer really) and is quite simple to make. I usually serve it with brei or camembert on a biscuit, but it is great on almost anything!
Ingredients:
1kg Onion Sliced
2 tbs Olive Oil
8 Thyme Sprigs
240g Brown Sugar
2 Cloves Garlic
3 Bay Leaves
1/4 cup Dry Red Wine
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
Directions:
In a covered saucepan heat the onion, oil and thyme for 10 min over a med/high heat.
Add the brown sugar, garlic, bay leaves and season with salt and pepper, cover and cook a further 10 min.
Add the wine and vinegar then bring to the boil and cook a further 20-25 minutes stirring occasionally.
Pour immediately into sanitised jars, cover and cool then refrigerate.
The jam will keep for about a month in the fridge, use within a few days of opening.