Not the sort of jam you’d spread on hot buttered toast with afternoon tea but this caramelized tangy-sweet confection makes a perfect addition to pizza, grilled cheese sandwiches and omelets; or serve it on crisp little crostinis, perhaps topped with soft goat cheese – or use as a topping for burgers, steak, pork chops, grilled salmon, confit of duck, etc.
With the help of a little honey, the slow cooking process really brings out the sweetness of the onions and the addition of wine or sherry vinegar gives it a perfectly balanced tanginess.
I’ve made this with red and white onions, both with delicious results and as onion jam freezes well, it’s ideal for instance when you need something special at the last minute to throw onto a wild mushroom and prosciutto pizza.
This recipe pretty much takes care of itself in the cooking process, freeing you up to do other things. Just give it the occasional stir…
2 oz (57g) of butter
8 oz (230g) of red or white onions, sliced very thinly
A couple of sprigs of fresh thyme
1 tablespoon of honey
2 tablespoons of wine (red or white) or sherry vinegar
Sea salt & freshly ground black pepper
In a wide, heavy pan with a well fitting lid, melt the butter over a low heat then add the sliced onions. Stir for about 4-5 minutes until the onions start to soften then add the fresh thyme, honey and vinegar and season with sea salt and freshly ground black pepper. Stir everything well to combine and with the heat at it’s lowest setting, put the lid on and allow the onions to cook for about one hour, giving them an occasional stir.
After an hour take the lid off and if necessary, bring up the heat to evaporate any remaining liquid. The onions should have a meltingly soft and jammy consistency.
Allow the onion jam to cool a bit before you decide how to use it.