Onion jam
10 servings
90 minutes
Onion jam is a refined delicacy of French cuisine that combines sweetness, spiciness, and velvety depth of flavor. Its roots trace back to France's gastronomic tradition where caramelized onions often complement meat and cheese dishes. Slow cooking in red wine and broth gives the jam a rich aroma with subtle notes of garlic and thyme. It pairs perfectly with roasted meats, fish, or omelets, enhancing the dish's flavor and adding sophistication. Onion jam is a culinary surprise that transforms familiar tastes into an exquisite treat.
1
Prepare all the ingredients.
2
Cut the onion into thin rings.
- Onion: 500 g
3
Place the onion in the pan, add a pinch of salt, sugar, a clove of garlic, and a sprig of thyme.
- Salt: pinch
- Sugar: 70 g
- Garlic: 1 clove
- Thyme: 1 sprig
4
Pour in wine, broth, and add butter.
- Red dry wine: 200 ml
- Chicken broth: 100 ml
- Butter: 50 g
5
Cover with a lid with a steam vent and place on low heat.
6
Boil for about 1 hour - the mass should thicken and change color.
7
Transfer the jam to a jar and store it in the refrigerator.
8
Serve jam with any meat and fish, as well as with omelets.