Caramelised Onion Jam
- Rebecca Stonor
- Dec 9, 2024
- 1 min read
Updated: Feb 26
Don't believe the hype, you don't need oil to fry onions until they caramelise! These are super yummy and pair beautifully with my vegan cheddar cheeze.
INGREDIENTS
3 large red onions, thinly sliced
2 tbsp balsamic vinegar
2 tbsp coconut sugar
1 tsp dried thyme
1 tsp sea salt
METHOD
Fry the sliced onions in a large cast iron or stainless steel frypan over medium to high heat (non-stick will work but may take longer to achieve the same colour). Add the salt and thyme and stir.
As the onions begin to caramelise, add a dash of hot water to deglaze the pan. Turn down the heat slightly to prevent burning.
Repeat deglazing the pan with hot water and cook for 20-30 minutes until they are lightly browned and softened. Stir occasionally. If you stir too often they won’t have the chance to brown on the bottom of the frypan and develop a depth of flavour.
Add the vinegar and coconut sugar. Cook until most of the liquid has evaporated, 5 minutes or so.
Serve with vegan cheddar cheese and almond and rosemary crackers.
Makes around 1 cup. Keeps in the fridge for around 1 week.
I've been making your almond flour and rosemary crackers for a while now and love them! I would like to try your recipe for onion jam too but I'm a bit confused with your instructions.
A few questions:
Do you slice or dice the onions? Thick, thin, large, small?
What do you mean when you say "Repeat and cook for 20-30 minutes"?
Do they keep for one week or two if stored in the fridge? (You wrote both).