One of the hallmarks of a memorable brunch is layers of flavour. Those touches you can’t quite put your finger on, but without it each bite is lacking something, just a bit. Red onion jam is one of those somethings, and it makes the perfect accompaniment to nearly any savoury dish — adding a little touch of sweet and a little touch of tang that makes all the difference.
Cooking onions long and slow is a sure-fire way to bring out their natural sweetness, letting them cook down gradually and caramelise adds richness and a huge hit of flavour.
Boosting this jam with dry red wine and a touch of sugar builds on those aforementioned layers, creating an irresistible base or topping for a multitude of meals.
Onions are natural friends with eggs, tomatoes, and cheese — so start there and take it anywhere you’d please. And stay tuned for a toast combination that’s definitely worth waiting for.
Let us know below if you make the recipe, we love your comments! If you share a photo of your creation on Instagram or Facebook we’re there too — IG @thenwebrunch #thenwebrunch and FB /thenwebrunch, and don’t forget to pin the recipe so you can find it later. Happy brunching!
Cooked leisurely over low heat until sticky and fragrant, red onion jam makes the perfect accompaniment to nearly any savoury dish. It adds a little touch of sweet, a little touch of tangy, and a little something extra that makes all the difference from the first bite to the last.
- 500 g red onions (1 lb; approx 3 large onions)
- 1 Tbsp olive oil
- ¼ tsp sea salt
- ½ cup dry red wine (see NOTES below for substitution)
- ¾ cup water
- 1 Tbsp brown sugar or coconut sugar
- 1 Tbsp apple cider vinegar
- 1 tsp dry thyme leaves
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Peel and thinly slice onions. Heat oil in a large heavy-based skillet or dutch oven over medium-low heat.
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Add onions and salt to pan and cook, stirring regularly, for 10 - 12 minutes until onions are soft and starting to caramelise.
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Add remaining ingredients to pan (wine through thyme) and cook a further 20 - 25 minutes until liquid has evaporated off and the onions have turned into a deep purple, sticky jam.
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Spread, dollop, layer as desired. Store in a serialized jar in the fridge for up to two weeks.
- Wine can be replaced with unsweetened pomegranate juice or strong brewed hibiscus tea. Apple juice can also be used, but in this case reduce sugar by half or remove entirely.
- Add a bit more sugar for a sweeter jam - this can be done towards the end once you've tasted for seasoning - or replace with maple syrup if you prefer.
- For an even more spreadable jam dice onions instead of slicing them.
NATURALLY: GLUTEN FREE ♥ DAIRY FREE ♥ REFINED SUGAR FREE ♥ SOY FREE ♥ EGG FREE ♥ NUT FREE ♥ VEGAN
