Red Onion Jam

onion jam on a cracker with old cheddar

onion jam on a cracker with old cheddar

This jam is totally my jam. ūüėČ ¬†It’s a fantastic condiment with a never-ending list of uses. ¬†I love it on a piece of cheese on a cracker. On a grilled cheese? D-lish. This recipe requires a few exclusive ingredients, ¬†but aside from that, it is very straight forward and easy. ¬†I’m a big fan of kicking up the flavour of dishes with the use of great quality condiments. ¬†Makes a great hostess gift with a chunk of cheese and some artisinal crackers.

Red Onion Jam

adapted from a recipe by Rachel Allen

Makes about 3 cups

Ingredients:

1/3 cup of unsalted butter

6 cups of diced onions (I used red but use whatever you like)

1.5 tsp salt

1.5 tsp freshly ground pepper

3/4 cup (real) maple syrup (or granulated sugar)

1/2 cup sherry vinegar (or balsamic)

1 cup red wine (leftover from the night before is fine, or even if it’s been sitting around a few days)

3 tbsp creme de cassis (a blackberry flavoured liquer)

Directions:

In a large heavy-bottomed saucepan over medium heat, melt butter. Add onions, salt, pepper and maple syrup (or sugar). Stir. Cover and let cook on medium-low heat, stirring every few minutes to avoid it sticking (add more butter if it starts to stick). Cook for approximately 30 – 45 minutes until onions are quite soft and cooked down.

Add the red wine, sherry vinegar and creme de cassis. Bring to a boil, then reduce to a simmer and continue to cook, uncovered, until it thickens and becomes ‘jammy’. ¬†(anywhere from 30- 60 minutes. If using maple syrup, it will take longer as there is more liquid). ¬†Pour into sterilized jars. Refrigerate when cool. Will keep for months, in sterilized jars – refrigerated. ¬†Caution: addictive.

dice up onions

dice up onions

add to saucepan and cook down slowly

add to saucepan and cook down slowly

red wine, creme de cassis and sherry vinegar

red wine, creme de cassis and sherry vinegar

makes about 3 cups. Pour into sterilized jars.

makes about 3 cups. Pour into sterilized jars.

YUM

YUM

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