This recipe makes about 4 baby food jars full of Onion Jam. It is my favourite thing to have with a stout or porter (or any beer really) and is quite simple to make. I usually serve it with brei or camembert on a biscuit, but it is great on almost anything!
Ingredients:
1kg Onion Sliced
2 tbs Olive Oil
8 Thyme Sprigs
240g Brown Sugar
2 Cloves Garlic
3 Bay Leaves
1/4 cup Dry Red Wine
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
Directions:
In a covered saucepan heat the onion, oil and thyme for 10 min over a med/high heat.
Add the brown sugar, garlic, bay leaves and season with salt and pepper, cover and cook a further 10 min.
Add the wine and vinegar then bring to the boil and cook a further 20-25 minutes stirring occasionally.
Pour immediately into sanitised jars, cover and cool then refrigerate.
The jam will keep for about a month in the fridge, use within a few days of opening.
Onion Jam
Re: Onion Jam
Looks very tasty.
Just a question for clarification purposes though - what kind of onions do you use: brown, white, red? I'd love to try this recipe, and my instinct says that brown onions would be fine, however I'd just like to be sure.
Just a question for clarification purposes though - what kind of onions do you use: brown, white, red? I'd love to try this recipe, and my instinct says that brown onions would be fine, however I'd just like to be sure.
Re: Onion Jam
i'm quite tempted to get off my lazy ass and go get a couple things to make this.
on another note, i'm quite partial to making chicken liver pate.. dose it up with heaps of herbs and a good swig of port, sherry or brandy - very tasty.
on another note, i'm quite partial to making chicken liver pate.. dose it up with heaps of herbs and a good swig of port, sherry or brandy - very tasty.
Re: Onion Jam
I use Brown, though white and red would both probably work if you were so inclined.
I used to do chicken liver pate as well KEG but my wife won't eat it. Sherry and bacon are what I used and it always came out great!
I used to do chicken liver pate as well KEG but my wife won't eat it. Sherry and bacon are what I used and it always came out great!
Re: Onion Jam
i did a bit of browsing, and came across a suggestion of baking a whole brie in a moderate (180c/350f) oven for about 10-15 minutes, then putting onion jam on top to serve.. ohhhh that sounds unbelievably tasty.
Re: Onion Jam
Yeah, that sounds like an excellent idea KEG. I will have to give that a go!
Re: Onion Jam
recipes for the chicken liver pate would be nice rather than just teasing us.... 
And an idea what do do with the 2 rabbits in my freezer would also be good, was thinking some sort of stew but will need to remove the lead shot first
And an idea what do do with the 2 rabbits in my freezer would also be good, was thinking some sort of stew but will need to remove the lead shot first
Re: Onion Jam
i rarely follow a set 'recipe' - it takes something like a sponge cake for me to start measuring everything properly, but here's a pate recipe 
1kg chicken liver, deveined
2 tablespoons butter
up to 300ml cream
roughly 2 tablespoons of your favourite fresh herbs - i'd suggest thyme, sage or rosemary
salt and fresh cracked black pepper to taste (be generous with the pepper)
1/3 cup (at a guess - this is all down to how *you* want it) of port, sherry or brandy. i personally prefer port or sherry - more flavour than brandy in the end.
fry the liver over medium heat in the butter until the very center is just pink - you don't want blood, but you don't want a dry, overcooked, tasteless mess.
put the herbs, salt, pepper and alcohol in about 5 minutes before the end, and turn the heat up to boil it - to evaporate some of the liquid off.
put the entire contents of the pan in a food processor (check with the missus that it can handle hot liquids first
), and add a swig of the cream to help it if it's too dry to process. blend it very well, stopping to scrape out the corners with a spatula if needed. add enough cream to make it just a bit runnier than you want it - when chilled it will thicken a lot with the butter and cream in it. season it with more salt/pepper/herbs to taste at this point if you want. you really can go heavy on the seasonings, remember it's usually eaten as a small amount on a cracker, you want to get the flavour through. i like it with a "dip" consistency rather than a hard jelly consistency - but it's all up to you.
although, i really enjoy it spread across pieces of fresh baked crusty bread, instead of on crackers.
mmmm.
1kg chicken liver, deveined
2 tablespoons butter
up to 300ml cream
roughly 2 tablespoons of your favourite fresh herbs - i'd suggest thyme, sage or rosemary
salt and fresh cracked black pepper to taste (be generous with the pepper)
1/3 cup (at a guess - this is all down to how *you* want it) of port, sherry or brandy. i personally prefer port or sherry - more flavour than brandy in the end.
fry the liver over medium heat in the butter until the very center is just pink - you don't want blood, but you don't want a dry, overcooked, tasteless mess.
put the herbs, salt, pepper and alcohol in about 5 minutes before the end, and turn the heat up to boil it - to evaporate some of the liquid off.
put the entire contents of the pan in a food processor (check with the missus that it can handle hot liquids first
), and add a swig of the cream to help it if it's too dry to process. blend it very well, stopping to scrape out the corners with a spatula if needed. add enough cream to make it just a bit runnier than you want it - when chilled it will thicken a lot with the butter and cream in it. season it with more salt/pepper/herbs to taste at this point if you want. you really can go heavy on the seasonings, remember it's usually eaten as a small amount on a cracker, you want to get the flavour through. i like it with a "dip" consistency rather than a hard jelly consistency - but it's all up to you.although, i really enjoy it spread across pieces of fresh baked crusty bread, instead of on crackers.
mmmm.
Re: Onion Jam
Cheers!
Onion jam and pate recipes printed out.
Onion jam and pate recipes printed out.
Re: Onion Jam
Hey Doc, this was always my fav Rabbit dish as a kid. Not sure if the recipe is the same but it sounds close enough.
http://www.recipesource.com/ethnic/euro ... urry1.html
http://www.recipesource.com/ethnic/euro ... urry1.html
Re: Onion Jam
I finally got around to making the onion jam. It's bloody brilliant. 
Re: Onion Jam
I made the jam over the weekend too, and it is damn tasty!
One thing i noticed though, was that it didn't thicken anywhere near as much as i expected, despite the fair whack of sugar in it. Next time, i'd simmer it for a lot longer to evaporate more liquid off. Also, i'll chop the onion very finely next time, rather than just "small" (most pieces were about 1cm * 1cm)
One thing i noticed though, was that it didn't thicken anywhere near as much as i expected, despite the fair whack of sugar in it. Next time, i'd simmer it for a lot longer to evaporate more liquid off. Also, i'll chop the onion very finely next time, rather than just "small" (most pieces were about 1cm * 1cm)
Re: Onion Jam
I've had a few commercial onion jams, and most seem to have strips of onion through them rather than finely diced onion.
Damn tasty, either way. In fact, I reckon I might cook up another batch this weekend myself.
Damn tasty, either way. In fact, I reckon I might cook up another batch this weekend myself.