Sunday 5 October 2014

Balsamic Onion Jam

Fills a medium sized condiment jar

It's not pretty but it tastes incredible. Dark, tangy, sticky and sweet.  

My favourite way to eat this onion jam is spread, on its own, on a piece of sourdough bread. Nothing more is needed, but it's also brilliant with crackers and a vintage cheddar cheese or in a grilled cheese sandwich.  Tonight, I heaped it generously on a steak sandwich.  Grilled sourdough bread, a BBQ'd scotch fillet and some greens, made special with the addition of this tasty condiment.

What's in it?  

4 onions, peeled, halved and sliced
10g olive oil
60g balsamic vinegar
25g brown sugar
freshly ground salt and black pepper, to taste

How do I make it?  

1. Pour oil into mixing bowl and heat 2min / 115°C (TM5) or Varoma (TM31) / speed 1. 

2. Add onions and balsamic vinegar and cook for 30min / 115°C (TM5) or varoma (TM31) / reverse / speed 2 with MC removed to allow steam to escape and the liquid to evaporate. 

3. Add sugar and salt and pepper and cook a further 5min / 115°C (TM5) or varoma (TM31) / reverse / speed 2 with MC removed. 

4. Allow to cool then spoon into an airtight container.  Store in the fridge for up to 1 week. 

5 ProPoints for entire recipe.

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