Red Onion Jam
Condiment. For burgers and cheeses, for steak or duck confit, with chicken pâté.
Ingredients
800 g red onion
2 tablespoons oil
a little salt
2 level tablespoons sugar
2 tablespoons balsamic vinegar
2 tablespoons sherry vinegar (or rice vinegar)
grated zest from 1/4 small untreated orange
How to prepare red onion jam
- Prepare the onion in the oven following this recipe, but use red onion. Also follow step 5 this time—we want the onion to caramelize a bit. So remove the lid and leave it for another 15 minutes uncovered, stirring as indicated.
- Move the pot with onion from the oven to the stovetop. Add the sugar and vinegar and cook until the onion becomes sticky (about 10 minutes), stirring frequently. When done, add the grated orange zest and leave on heat for 1 more minute. Taste the jam as you go, and if you want it less sweet, add another 1-2 tablespoons of vinegar (whichever type you prefer), keeping in mind that after cooling the acidity of the vinegar will be less noticeable.
- Store in the refrigerator.
