Onion jam

Onion jam

By
From
Saha
Makes
1 cup
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
50g unsalted butter
5 medium purple onions, finely sliced
250ml dry sherry
250ml tawny port
50g currants, soaked in additional 50 ml dry sherry
salt and pepper

Method

  1. Melt the butter in a heavy-based pan, and slowly sweat the onions until they’re soft and translucent (about 5 minutes). Add the sherry and port and continue to cook for a further 45 minutes over a very low heat, stirring from time to time to ensure the jam doesn’t stick to the bottom of the pan. Add the soaked currants and the soaking liquor and cook for a further 10 minutes, or until the onions have become very sticky and almost caramelised. Season with salt and pepper.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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