We actually call this stuff onion marmalade, but hey, what's in a name? It's brilliant with grilled sausages, cheddar cheese, bubble-and-squeak, paté on toast, or cold meats such as ham or turkey.
The recipe says to use red onions, but actually you can use whatever type you have available. The addition of the wine and the balsamic vinegar will ensure that the jam takes on a good deep colour. Jane used "ordinary" onions from a 5kg bag she recently bought at Asda for just £1.
This is what the finished article looks like -- thick, dark, gooey, unctuous!
As for taste, how can I describe it? Rich, savoury, almost salty, very "umami".
|That re-used label could be the making of a nasty surprise...|
Actually, come to think of it, the onion jam might actually be nice spread on toast, but perhaps not at breakfast time!
With all these preserves and things (tomato chutney, pickled red cabbage, onion jam etc) being made, we're running out of two things now -- jam-jars, and space!