• Lara Flanagan

Spanish Onion Jam

Last week Archie had a catchup with one of his mates and when I picked him up, I was gifted with a whole bag of Spanish onions. These onions were freshly dug from the ground and the dirt still clung to them. I was given very helpful directions from Archie’s mate as to how to get rid of the old soft skin and to leave the stalks and roots on to keep them fresh.

They have been sitting in my fridge for a week leaving the sweetest onion aroma lingering in the air whenever we opened the fridge. I was finally inspired to use them today to make an absolutely divine onion jam. I did not time how long I simmered the onions for – perhaps a couple of hours. The key is to leave them for as long as you need for the mixture to get sticky with little moisture remaining.

I loved the result of this onion jam and ended up having them with my favourite plant-based sausages and bread. It would be lovely with crackers and a perfect addition to any antipasto platter.

Spanish Onion Jam

½ cup olive oil

1200 gram Spanish onion

½ cup light brown sugar

½ cup balsamic vinegar

1 cup water

Thinly slice the onions and place in a saucepan with the olive oil.

Saute over low heat until the onions are soft and translucent – perhaps 15 minutes.

Add sugar and stir to combine, then allow to cook over low heat for a further 10 minutes.

Add the vinegar and water to the onion mixture and bring to a boil.

Then immediately reduce the heat to a low simmer.

Allow to simmer until the mixture is sticky with little moisture remaining – perhaps 1 – 2 hours.

Keep in an air-tight container in the fridge.

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