Eliza's Caramelised Onion Jam
Posted on October 09 2020
4 onions (red onions may also be used)
2 tablespoons of olive oil
1 quarter to 1 half cup of apple cider vinegar (may be substituted with balsamic vinegar)
1 quarter cup of brown sugar (white if fine if you don't have brown sugar)
A pinch of salt
Butter if you want!
Take the peel off the onions, and then slice the onions evenly and thinly. Put the olive oil into a heavy saucepan, and put on the stove on a low heat. Add the onions and cook until soft.
Add the sugar, salt and vinegar, and cook for approximately 20 minutes, stirring occasionally, until it has reduced to a jam (it will be quite dark). Check on the taste and add extra sugar/salt/vinegar and/or butter to suit.
Serve warm with beef, and put the rest in an airtight container, in the fridge, for your next meal.
Cooking this slowly on a low heat, for as long as possible, helps, but make sure you remember to stir. Add sugar and vinegar to taste, and any herbs that you like, or even some lemon zest, and I find that an extra wedge of butter never goes astray! Red onions may be substituted in, as may balsamic vinegar for the apple cider vinegar.