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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 jars 623g Recipe makes 6 jars) The following items or measurements are not included below: 250 ml balsamic vinegar |
||
| Calories 709 | ||
| Calories from Fat 64 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 60mg | 2% | |
| Potassium 1123mg | 32% | |
| Total Carbohydrate 164.1g | 54% | |
| Dietary Fiber 7.0g | 28% | |
| Sugars 133.7g | ||
| Protein 4.6g | 9% | |
Onion Jam
By: Amanda in Adelaide
Jul 27, 2007
I made this one up one day after looking at a couple of similar recipes. We just love this with cold meat and on sandwiches. It is like caramelised onions, only better! A food processor is really handy for this recipe.
6 jars
Ingredients
- 3 tablespoons olive oil
- 3 kg brown onions, sliced
- 250 ml balsamic vinegar
- 700 g brown sugar
- dried thyme
- salt & pepper
Directions
1
Put oil in bottom of cold, large saucepan and set on moderate heat.2
Add onions and cook until they begin to soften, 30 - 40 minutes.3
Add sugar and stir until dissolved.4
Simmer on low heat, uncovered for 20 minutes, stirring occasionally.5
Add vinegar and thyme, salt and pepper and cook until onion is caramelised completely and has thickened, approximately 45 minutes.6
Cool and store in sterilised jars.7
Will keep for several weeks.
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- Course > Condiments, etc.
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Featured Reviews for This Recipe
From: Bongo 77
On Mar 9, 2009
Easy to make and goes well with a platter of cheeses & meats. I made it about a 2 months ago and we are down to our last jar. Excellent way to use up excess onions that you've grown at home. P.S. Wear snorkling goggles
From: French Tart
On Sep 17, 2007
I made this today as I had my preserving pan out for my own onion confit and chutneys! I will report back in a week, if I can wait that long, after it has mellowed a bit and award stars! It looked great, and the smell was enticing, and I cannot wait to try it next week! I took a photo before I finished bottling it, as you can see, the colour is lovely and rich due to the balsamic vinegar. As I was making lots of my own preserves, I halved the quantities. I used fresh thyme from the garden. Made for Aussie/NZ IT tag game. FT
FIVE stars added on the 17th September - Gorgeous - eaten with cheese on toast for tea tonight! Thanks! Mellow and just as it should be!
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