Onion jam sounds amazing, doesn’t it? And it really is, we assure you.
You can use it in our recipe for Chicken Jalfreze (link to the recipe), in burgers or steaks.
And why not to a plateau with different types of cheese !?
Photos by Ivan Vandov
Cut the onions into thin crescents and fry them in a pan.
Once soft, add the sugar, stir and allow to caramelize.
Pour the balsamic vinegar and wait for the liquid to evaporate.
Add the dessert wines and allow to reduce.
Remove the pan from the heat and add the butter. Stir well until melted and allow to cool. Transfer it to a jar. You can store the finished jam for up to 2 weeks in the refrigerator.