Evelyn Chartres Author

Confitures a l’Oignon

Sweet Red Onion Jam

Red-Onion-JamJams are usually made from pulp and juice of fruits or vegetable. Good jam has a soft even consistency without distinct pieces, a bright colour, a good flavour and a semi-jellied texture that is easy to spread but has no free liquid.  This makes an excellent hors d’oeuvre when served with strong cheese and crackers or on a toasted bagel.

Ingredients

  • 24 oz (700-720 g*) of minced red onions (approximately 3 large)
  • 3½ oz (100-105 g*) of butter
  • 5 oz (150 g) of sugar
  • ½ cup (100-120 ml*) of red wine vinegar
  • 3 tablespoons (40-45 ml*) of blackcurrant liqueur**
  • 1 cup (200-235 ml*) of red wine
  • ½ teaspoon (2.5 ml) of salt
  • 1 teaspoon (5 ml) of pepper

Preparation

  1. Set stove to low to melt butter in a deep pan.
  2. Place onions in pan and allow onions to sweat.
  3. Add salt, pepper and sugar to the pan then stir until you have a consistent mixture.
  4. Moisten with red wine vinegar and blackcurrant liqueur.
  5. Add in red wine.
  6. Cook slowly while stirring to reduce liquid to the desired consistency.***
  7. Let cool then place contents in the fridge until ready to serve.

*Original measurements were made in metric.  Ranges for ingredients indicate the original measurement followed by one which best translates to imperial.
** Also known as Creme de Cassis, if unavailable use Port Wine as a substitute.
*** This step takes several hours to achieve.

CC BY-SA 4.0 Confitures a l’Oignon by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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