Red Onion Jam
- Red onion
- Red wine vinegar
- Cane sugar
- Salt
- Star anise
- Cover
- Carnation
- Peel the onion and cut it into medium-sized pieces. Simmer in a heavy-bottomed saucepan over low heat with salt and olive oil for 15–20 minutes.
- Pour in the red wine vinegar. Add brown sugar or honey along with the flavorings.
- Cook over low heat until the mixture reaches the consistency of jam/marmalade.
French cuisine loves experimentation, and onion jam is a good example. Fiery red onions are simmered with sugar and other additives until they become soft, slightly sweet, and thick, almost like fruit preserves. The onion character remains intact, making the jam especially delicious when paired with boldly flavored foods. It's served with cheeses, pâtés, and meats, and used on toast and sandwiches—the result is an interesting play on the line between sweet and savory.
August is the perfect time to make homemade preserves: vegetables and herbs reach their peak flavor and aroma this month. If you've already got jars of tomatoes and cucumbers in your pantry, it's time to turn your attention to sauces. Homemade ketchup, adjika, tkemali, tomato sauce, pesto, or spicy horseradish transform the flavor of even the simplest dishes and evoke a long-lasting memory of summer. We've compiled a collection of tried-and-true recipes that will help you preserve your harvest and stock up for the winter with truly delicious preserves. We're not limited to the classics—for those who love bold flavors, we recommend spicy romesco, fruit chutney, pepper preserves, and onion jam. Fall and winter evenings will be absolutely delicious!
This delicious onion jam goes well with cheese platters or pâtés, baked meats or fish, and it's also delicious with fresh bread. I used homemade cherry wine instead of the usual grape wine. This gave the onion jam a unique flavor and aroma.
Almost any berry can be used in savory dishes. For example, gooseberry and red onion jam is a great complement to both meat appetizers and cheese. It takes just over an hour to prepare and will keep for a long time if stored in clean, dry jars with tight-fitting lids. Gooseberries are convenient because, like other small berries, they don't require much preparation. It's fairly easy to remove the remaining short stems, then simply rinse and dry thoroughly. Then you can put it in a saucepan. For your first taste, try some blue cheeses like Brie, Camembert, or Dorblu. Dip the pieces in and share your impressions with your loved ones.
