You and I are used to the fact that jam is usually made from sweet fruits or berries. But this is not always the case 🙂 How about the mysterious Spanish tomato jam, Ukrainian zucchini jam, Armenian green walnut jam, American pumpkin jam, and the most popular in the world – an unusual onion jam?
You and I are used to the fact that jam is usually made from sweet fruits or berries. But this is not always the case 🙂 How about the mysterious Spanish tomato jam, Ukrainian zucchini jam, Armenian green walnut jam, American pumpkin jam, and the most popular in the world – an unusual onion jam?- Prep time: 15 minutes
- Cook time: 1 hour
- Makes: 1 jar
- Difficulty: easy
- Course: appetizer
- Cookware: stock pot, knife
- Cuisine: French
Ingredients
- 1 kg sweet red onions, peeled, sliced
- 300 g sugar
- 400 ml red wine
- leaves from 1 fresh thyme sprig
- ¼ tsp ground cardamom
- freshly ground black pepper
- olive oil for frying
Cooking method
Step 1
Pour olive oil into a saucepan and fry the onions over medium heat until transparent. Add wine, sugar, and spices, bring to a boil and simmer over medium heat for 30-40 minutes, stirring occasionally. When the liquid is almost evaporated, the jam is ready. Transfer the jam to a clean, dry jar, close and store in the refrigerator.
My tips and tricks:
You can use any other type of onion, but then your jam will be less sweet. To fix this, simply add more sugar or honey. I am yet to discover the shelf life of onion jam, because it always disappears within a few days after cooking, eaten with a cheese plate, toast, liver, pies, steaks, duck or foie gras.
- 1 kg sweet red onions, peeled, sliced
- 300 g sugar
- 400 ml red wine
- leaves from 1 fresh thyme sprig
- ¼ tsp ground cardamom
- freshly ground black pepper
- olive oil for frying
- Pour olive oil into a saucepan and fry the onions over medium heat until transparent. Add wine, sugar, and spices, bring to a boil and simmer over medium heat for 30-40 minutes, stirring occasionally. When the liquid is almost evaporated, the jam is ready. Transfer the jam to a clean, dry jar, close and store in the refrigerator.