Onion Jam- Christmas would not be Christmas without a good cheese board and a good cheese board would not be the same without Onion Jam

 

Just made my first batch of onion jam for Christmas.

Slow cooked, caramelized onions will keep for several days in a sealed container in the fridge, but it is so yummy, I can guarantee it will only last as long as it is on the table.

 

This recipe should serve 6 but in our house serves 4 at a push.

 

YOU WILL NEED

2 tbsp. olive oil          1 tbsp. butter      500g thinly sliced onions       3-5 sprigs of fresh thyme, or 1 tsp dried        1 bay leaf      2tbsp brown sugar      2 tbsp. balsamic vinegar plus a little extra

120ml/ 1/2 cup red wine      50g ready to eat prunes or I sometimes use 1/2- 3/4 cup black grapes

salt and fresh black pepper

 

1. Put the onions and butter in the cooking pot of your slow cooker and heat for about 15 mins, until the butter has melted. Add the onions and stir.
2. Cover the pot with the lid and a folded tea towel. Cook on high for 5 hours, stirring the onions several time. (Sometimes I find them cooking too quickly and starting to burn so I turn the slow cooker down to low)
3. Season well with salt and pepper, add bay leaf, sugar, vinegar and red wine. Gently stir and then add prunes or grapes.
4. Re – cover and cook for 1 ½ - 2 hrs, or till the mixture is thick and sticky. Adjust the seasoning adding more sugar and/or vinegar to taste. When cool store in an airtight container or jar and keep in the fridge.

Once you have tasted this you will never eat cheese again without it. Also great with Pate or as an

accompaniment  with a meat platter, or on the side of a ploughman's.