Onion jam

Onion jam

By
From
New Middle Eastern Food
Makes
300 g
Photographer
Mark Roper

Sticky, sweet onion jam is an indispensable accompaniment to cold meats or cheese platters. We add currants, for a moorish touch, and serve it with seven-vegetable tagine.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Soak 50 g currants in 50 ml dry sherry. Melt 50 g unsalted butter in a heavy-based pan, and slowly sweat 5 finely sliced medium purple onions until they’re soft and translucent (about 5 minutes). Add 250 ml dry sherry and 250 ml tawny port and continue to cook for a further 45 minutes over a very low heat, stirring from time to time to ensure the jam doesn’t stick to the bottom of the pan. Add the currants and the soaking liquor and cook for a further 10 minutes, or until the onions have become very sticky and almost caramelised. Season with salt and pepper.
  2. The relish will keep, refrigerated, for up to 4 weeks.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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