Caramelised onion
Caramelised onion
Makes 500ml
60ml olive oil
1kg red or brown onions, finely sliced
1 tbsp thyme leaves
2 tsp Dijon mustard
185g soft brown sugar
125ml balsamic vinegarand thyme jam
1 Heat the oil in a large saucepan over medium heat. Add the onion and thyme and fry with the lid on, stirring regularly, for 20–30 minutes, until very soft and golden.
2 Stir in the mustard followed by the sugar and vinegar and reduce the heat to low. Simmer for 15 minutes, or until thick and jam-like.
3 Spoon the hot jam into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months.
Refrigerate after opening
Make a meal of it Spread the jam over a sheet of puff pastry, crumble halloumi over the top, and bake for 20 minutes in a medium oven until golden
Makes 500ml
60ml olive oil
1kg red or brown onions, finely sliced
1 tbsp thyme leaves
2 tsp Dijon mustard
185g soft brown sugar
125ml balsamic vinegarand thyme jam
1 Heat the oil in a large saucepan over medium heat. Add the onion and thyme and fry with the lid on, stirring regularly, for 20–30 minutes, until very soft and golden.
2 Stir in the mustard followed by the sugar and vinegar and reduce the heat to low. Simmer for 15 minutes, or until thick and jam-like.
3 Spoon the hot jam into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months.
Refrigerate after opening
Make a meal of it Spread the jam over a sheet of puff pastry, crumble halloumi over the top, and bake for 20 minutes in a medium oven until golden
Caramelised onion
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
