Onions are fantastic. Yes they may make you cry when slicing or give you a somewhat unpleasant breath, but over all onions have the all-essential role in the food world.
Onions are famous for playing the supporting role in an ensemble of foods from stocks, sauces, soups and stuffings. However onions are also great at assuming star roles such as French onion soup, pickled onions, deep fried onion rings, and one of my old time favourites from culinary school glazed onions.
Eaten raw they are pungent, but cooked slowly they release an amazing sweetness.
Onion jam turns ordinary onions into a show stopping condiment. With an earthy depth of sweetness, and the acidity of balsamic vinegar, this jam is great added to cheese such as fettas, goats and cheddars, serving with sausages, steak, lamb and cold meats and is essential to add to gravies to give a fantastic earthy richness.
1.5 kilo brown onions, peeled and sliced thinly
150g brown sugar
250g balsamic vinegar
1/2 bunch lemon thyme
2 tablespoons vegetable oil
In a large heavy based pan add the onions with the oil and a teaspoon of salt. Turn the heat on the lowest setting cover with a lid and cook for 20 minutes. After 20 minutes take the lid off and stir well. Continue to cook on medium low for 1 hour, stirring every 15 minutes or so.
After an hour the onions should look transparent and glossy. Turn the heat on full and add the brown sugar and thyme leaves. Continue to stir constantly because they will stick very easily.
After 15 minutes add the balsamic onion and stir. Cook for 5-10 minutes and take off the heat.
Store in sterilised jars while hot, allow to cool and keep in a dark place. Otherwise store in any container and keep in the refrigerator.
Makes 1-1.5 litres.
Will keep for 1 year.