Confiture d’Oignons (onion jam)

30 Oct

This is a great way to jazz up a cheese board. Perfect for dinner parties because you can make- and it keeps- so you will have on hand for a long time. I also have in my Ireland class notes that it is good with duck, steak and lamb chops. I’ve been eating it with leftover roast chicken etc. Pardon the wonky amounts- that’s conversion for you. The thing about this recipe though- is I took some major liberties- guessing on how many onions- I didn’t have sherry vinegar or cassis. And it really didn’t matter- jam is a pretty loosey goosey thing- I fudged it- and it was all OK.

Works very well w. a nice cheddar. I know you say- cheddar? nice? but there is cheddar and there is cheddar- as I learned from a recent trip to Formaggio. I asked for something that would blow my mind/tastebuds. The guy gave me a cheddar- and i was doubtful. But man, did it.

I made the crackers in this pic too- will have to retry the recipe w. US measurements and post.

A Ballymaloe/Darina Allen recipe

1 1/2 pounds onions

3/4 stick of butter (6 tablespoons)

1 tsp salt

1/2 tsp freshly ground pepper

5 oz (150g) ~ 2/3 cup caster sugar (i pulsed regular granulated sugar in a coffee grinder but i think it would be fine without doing that)

8 tablespoons plus 3 teaspoons sherry vinegar (i had no sherry vinegar or red wine- which would have been the first substitute. I used white wine vinegar and then used actual sherry instead of cassis- to get in some sherry flavor)

9 oz (250ml/ 1 1/8 cups) full bodied red wine

2 tablespoons + 2 tsp cassis

Peel and slice the onions thinly (i actually brought my mandolin out- after the gingerale finger slicing incident). Melt the butter in the saucepan on med heat until it becomes a deep nut brown- be careful not to let it burn- but this gives it tons of flavor. Toss in the onions and sugar, add salt and pepper and stir well. Cover the saucepan and cook for 30 minutes over a gentle heat, keeping an eye on the onions and stirring from time to time with a wooden spatula.

Add the sherry vinegar, wine and cassis. Cook for a further 30 minutes, uncovered, stirring regularly. the onion jam must cook gently and don’t let it reduce too much. (i wasn’t sure i used enough onions so kept cooking for an extra 15 mins. still looked pretty thin liquidy in the end- but turns out it doesn’t matter). Put in jar, cover overnight in fridge- and it comes into the right consistency. Skim the butter that collects at top and discard.

Keeps for months. good w. pâtes, terrines of meat, game and poultry.


One Response to “Confiture d’Oignons (onion jam)”

  1. Anonymous October 30, 2012 at 5:36 pm #

    hey, some of us enjoy a good cheddar!

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