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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