made this from the Hay Day Cookbook to have with the steaks last night. Our verdict was that this was a good idea but that the recipe was a bit too sweet for us (maybe thats an American palate thing)
The jam is really easy to make, once you have got past the chopping of a large amount of onions.
We bought our onions at the rather wonderful East Warren community market ... yes we are definitely in Vermont.
Heres a revised version of the recipe that I will try later in the hols
Caramelised onion Jam
2 tbs unsalted butter
2-3 spanish onions, thinly sliced
2 tbs red wine vinegar
1 tbs honey
2 tbs dark brown sugar
sea salt and fresh cracked pepper
method
Melt butter in a covered pan over medium heat. Add the onion slices and cook, stirring occasionally, until they soften and begin to caramelize – about 10 minutes.
uncover and add vinegar, brown sugar, salt, and pepper.
raise hear and cook until vinegars reduce and mixture has a thick, jam-like consistency – about 15 minutes. Taste, and adjust seasonings if needed.
The jam is really easy to make, once you have got past the chopping of a large amount of onions.
We bought our onions at the rather wonderful East Warren community market ... yes we are definitely in Vermont.
Heres a revised version of the recipe that I will try later in the hols
Caramelised onion Jam
2 tbs unsalted butter
2-3 spanish onions, thinly sliced
2 tbs red wine vinegar
1 tbs honey
2 tbs dark brown sugar
sea salt and fresh cracked pepper
method
Melt butter in a covered pan over medium heat. Add the onion slices and cook, stirring occasionally, until they soften and begin to caramelize – about 10 minutes.
uncover and add vinegar, brown sugar, salt, and pepper.
raise hear and cook until vinegars reduce and mixture has a thick, jam-like consistency – about 15 minutes. Taste, and adjust seasonings if needed.
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