Onion Jam (aka Onion Marmalade or, as the French call it, Confit d’Oignon) is a great condiment to have on hand. Rich and deep with a spicy undertone, it is a great accompaniment to cheese, baked dishes, curries, roasted vegetables and more. It is a rich, gutsy mixture, great added to soups, on sandwiches with layers of grilled vegetables, or in a vegetable stack with lasagne sheets, at BBQs, or in toastie cheese sandwiches – you will find lots of uses.
750 g red, purple or brown onions, peeled and sliced
150 ml olive oil
1.5 Tblspn freshly grated ginger
3 Tblspn brown sugar
125 ml red wine vinegar
125 ml marsala
0.25 – 0.5 tspn ground cloves
salt to taste
Tabasco sauce, chilli jam, chilli paste, or finely chopped fresh or dried red chillies to taste
Heat the oil in a heavy based saucepan over low heat, add the onions and cook until they are very soft, moving them gently with a wooden spoon to keep the rings in tact.
Add the remaining ingredients and continue to simmer gently on low heat until the juices thicken slightly. Cook slowly until the desired consistency is reached. I like it very thick. Stir occasionally to ensure that it is not sticking to the pan.
Adjust the seasoning, and, if possible, set aside for about 8 hours to allow the flavour to develop. However, it can be used immediately if necessary.
Raisins are a great addition to this jam. Chop roughly and soak in marsala for 30 mins before adding to the onions with the other ingredients.