Caramelised Onion Jam

How’s my onion jam? Cute? I think so 😊😊 Recently I made two relishes spontaneously and they’re delicious with some crusty bread or with crackers and dip. But don’t let yourself be limited 😜
Stats – $10, makes about 400g (a regular-sized jar), takes a bit over an hour.



1 tbsp olive oil
3 cloves garlic, diced
8 large brown onions, sliced into thin slivers
1.5 cups white vinegar
1 cup brown sugar
2 tsp vegetable stock powder
1 sprig rosemary, leaves picked and finely chopped
1 sprig thyme, leaves picked
Good crack salt and black pepper


Heat oil in a saucepan over medium-high heat then add onions. Fry for 5-10 minutes or until browned and well-caramelised, turning up the heat a bit if they need a little help. Add garlic and fry until golden.

Add vinegar, sugar, stock powder and herbs and bring to the boil. Reduce heat to medium and simmer until thickened and reduced – this should take about 45 minutes.

Once ready, season with salt and pepper and transfer to a sterilised glass jar. It’ll keep for ages but refrigerate after opening.


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