I made this onion jam to eat with an English specialty… toad-in-the-hole. Now that I have discovered that it is so easy to make, I will keep some of this yummy concoction in my fridge at all times. This would be just as delicious with a cheese plate or on sandwiches of roast meat. Yum yum, making myself hungry!
2 Tablespoons of olive oil
1 Tablespoon of butter
2 large red onions, halved and thinly sliced
1/4 cup of caster sugar
1 cup of red wine
1/4 cup of balsamic vinegar
Heat olive oil and butter in a large pan over medium heat. Add onions and sugar to oil and cook for about 15 minutes, stirring often.
Stir in red wine and balsamic vinegar and bring to a boil. Reduce heat and simmer until liquid is evaporated (about 15 to 20 minutes).
Place in a serving bowl and serve with sandwiches, flans, cheese plates or my yummy toad-in-the-hole (recipe coming soon).
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