I don’t know about you but I love having a pantry of staples so that on lazy days when I don’t feel like cooking, I would pick out these “ready-made” items and literally throw together a meal in minutes.
There are countless ways of eating it. I love it on my cheeseboard, next to my bleu d’Auvergne cheese. I like adding it in my grilled cheddar sandwich or in a burger right on top of the patty.
They make an incredible addition to my rice pilaf (which I cook far too often and I’m always looking for new ingredients to throw in it). Occasionally, I love adding some caramelised onions to my salads together with some roasted butternut pumpkin and crumbled feta.
My favourite way of eating the caramelised onion jam is with some feta or goat’s cheese on top of a toasted baguette slice. It works well as a quick appetiser to put together or as a quick lunch.
I will share with you a few of my favourite pantry staples over the next few posts. Perhaps it will give you some inspiration for your kitchen.
What is your favourite way of eating caramelised onions? Do share!
Homemade caramelised onion jam
Makes 1 jar (approximately 350g)
1-2 tbsp olive oil
6 medium red onions, thinly sliced
2 cloves garlic, chopped
1/4 tsp salt
1/4 cup brown sugar
1/2 glass of red wine
2 tbsp balsamic vinegar
1. Add oil to a frying pan and when the pan is hot enough, add in the chopped garlic and saute them. Add in the sliced onions and salt and sweat them at medium heat.
2. Turn the heat to low and allow the onions to slowly caramelize its own sugar, giving the onions a stir occasionally. The onions should be soft, brown, and almost sticky. This takes about 30 minutes.
3. Turn up the heat and add in the brown sugar, balsamic vinegar and red wine for a few minutes until the onion mixture is bubbling furiously. This is to cook the red wine away.
4. Turn the heat back down and continue to cook the onions until they are sticky, glazed and the juice is thick and syrupy. Should take about 10-15 minutes more.
5. Allow the onions to cool slightly before filling a sterilized jam jar and sealing it tight. Keeps in the fridge for about 2-3 weeks.