Onion Jam
So nice really! Onion jam! Almost a contradiction in terms, as we usually associate sweet fruit with jam. But the result is also sweet when you cook onion jam, but with fine spicy notes and a little acidity from the vinegar. If you look very closely, jams are only made from citrus fruits and jams from other fruits. That would make our onion recipe more of a spread. In common parlance, however, jam has become established for the fine, sweet things in the jar and we are sticking with it.
In the English-speaking world, things look a little different. There you can find “onion jam” or “onion marmalade” as well as “onion chutney” and that is often served as a companion to burgers. We love that too, but are enthusiastic about the onion jam as an accompaniment to a fine cheese platter.
Ingredientes
1 jar of 300ml
– ½ kg onions (traditionally red, but you can also mix colors)
– 150 ml red wine vinegar and balsamic vinegar (approx. 50:50)
– 100 g of brown sugar
– 1 tbsp honey
– 1 bay leaf
– 1 sprig of rosemary
– Salt pepper
– some olive oil or clarified butter
Refine
If you don’t like too much acid, you can replace the red wine vinegar with a strong boullion. That gives a nice volume. Spice notes are of course possible in all directions. Cloves, allspice or raisins can be a fine addition.
Culinamus
For our Culinamus Zweibelmarmelade we use 4 times the amount. The onion jam keeps – like normal jam – for several months.
Preparation
– Peel the onions and cut them into noodles (quarter or eighth of a moons) The length of the onion pieces is then the same in the result, i.e. shorter pieces make a finer jam.
– Measure the remaining ingredients and have them ready.
Cooking
(45 minutes)
– Slowly brown the onions in a little olive oil until golden.
– Add the remaining ingredients and let simmer for about 30 minutes. The consistency should be like that of a jam.
– Pour into a clean glass. Unopened, it will keep for several months at room temperature. Store in the refrigerator after opening.
and next...
There is no drink suggestion. That depends on what the onion jam is served with. A beer with a burger; a fine Ottakringer Viennese original is certainly a winner. A good glass of red wine with a cheese platter, e.g. a St. Laurent from Schaller am See is always very welcome.
CULINAMUS!
