Onion Jam

1. 200 g white sugar
2. 50 ml water
3. 2 large onions, finely diced
4. 100 ml port
5. salt

• Place the sugar in a pan and add just enough water to soften. Bring to the boil then allow to simmer until it is quite dark in colour this is the caramel.
• Add the onion immediately, followed by the port (being careful not to have it splatter on you), then stir to combine the ingredients. at this stage, the caramel may form clumps; do not panic as these will dissolve.
• Season with the salt.
• Reduce the heat slightly and simmer until the onion is thoroughly cooked and takes on a dark brown colour. have water by the pan as the jam tends to lose all of its liquid before it is ready, so add a little more to keep it moist.
• Once thick and fragrant, remove from the heat. onion jam can be served warm or chilled and will store, covered, in the refrigerator for 4–6 weeks.

Posted in: Dips  and  Accompaniments