As I have told you, I had a busy few weeks cooking and preparing food for my freezer prior to my eye surgery. This recipe is a variation of my original one and prepared in typical mammy fashion: Have an idea of what you want to cook, select ingredients you have in the fridge or pantry and go for it!
Grannymar’s Onion Jam/Marmalade.
1 kilo peeled, quartered and finely sliced onions*
3 tablespoons olive oil.
4 tablespoons runny honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
4 tablespoons Vermouth or white wine
* I had three red (Spanish) onions, one brown and a bag of shallots. Next time, I will bung the peeled onions in a blender a pulse a few times – it will save time slicing & chopping!
Heat oil in a deep pan over moderate heat, add onions and stir well. I also place a disc of greaseproof paper over the onions in the saucepan lightly pressed down as it helps them sweat and soften. Replace lid and cook gently for 10 minutes. Remove the lid and greaseproof paper, if the onions are not all soft, give them a stir and replace the greaseproof and the lid and cook for another few minutes. DO Not allow to burn.
Add the remaining ingredients, stir, reduce heat to low, cover and cook for another 30 minutes. Stir from time to time to prevent sticking.
Remove the lid and cook for a further 20 minutes, stirring regularly.
While the onions are working their magic, wash the jars and lids and place them on their sides in a preheated oven 150°C for at least 10 minutes.
Carefully remove the jars and fill with the warm onions, cover & seal. Allow to cool before storing.
Elly loved it and a jar was almost emptied before she went home. Now don’t eat all of it before next week, as we need some for my next Food Monday recipe!
Regretably I cannot try this for reasons well known to you.
I can think of at least three, the last one being: Manjjiree has locked you out of the kitchen! 😉
You must be psychic!
Nah. I am a woman! 😉
I’m going to have to try this. It sounds delicious! 🙂
I keep finding new ways to use it. Almost time I made some more.
How do you use it? Straight up . . . or in other recipes?
I use it like chutney or on bread to keep a filling in place on my butterless sandwich. Next week I will add it to another recipe. It is tasty with a salad or spread on a pizza…….
Can you clarify what “runny” honey is? I’m starting on making my pomegranate jelly, and smok’n salmon.
Over here honey is sold as clear- runny or set honey. There is no difference in the taste or nutritional value. I prefer to use the runny type in cooking.
It sounds like things are busy in your kitchen, have fun.
You mean that I have to open a bottle of wine just for four tablespoons ? .. Ah well ! .. Any excuse ! … 😉
Making it can be thirsty work, John! Why do you think I am always happy!
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