Red onion jam

Red onion jam

By
From
Botanical
Makes
500 g
Photographer
William Meppem

Ingredients

Quantity Ingredient
50ml olive oil
6 garlic cloves, finely sliced
300g butter
2kg red onions, very thinly sliced
250 caster sugar
small bunch thyme, leaves only
250ml balsamic vinegar

Method

  1. In a large casserole heat olive oil and gently sauté garlic until it begins to caramelise. Add butter, onions and thyme leaves, increase the heat, and sauté the onions until soft. Stirring continuously, add sugar and continue cooking until the onions begin to caramelise – about 2 minutes. Pour in the vinegar, reduce the heat, continue to simmer until mixture reaches a rich marmalade consistency – about 10 minutes. Set aside to cool and refrigerate until required.

Chef’s note

  • Thyme grows all year round. Select the fullest flowering bunches you can. Rub your hands around the top of the bunch to release the thyme leaves over whatever you are cooking.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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