Thanks for that - I did this a few weeks ago and we had it with cheese and other things as an entree to one of our pizza parties - it was a great hit. I used normal white onions and much more rosemary and cider vinegar instead of the balsamic and used hot mustard instead of the seeds.
Makes a whole new recipe really :)
davidt4,
Feb 8, 12:14am
Uli, did you use the full quantity of sugar!It seems like a lot, especially with the balsamic vinegar, which is sweetish.
bev00,
Mar 11, 6:31am
ok you need 8 to 10 onions red or white balsamic vinager brown sugar butter water. first slice yr onions cook out in butter add sugar and water keep stiring adding a little water at a time. takes about 30 mins then add quart of a cup of balsamic and then you have it. is a recepie i use to make in the national gallery of london so i know it is good
Quoteseano7 (22 )4:44 pm, Sat 10
kandu1,
Jun 25, 5:25pm
Okay- we eat scary amounts of watties bit on the side onion marmalade at the best of times- but now my daughter refuses to eat fruit jams and wants 'onion jam' for breakfast on toast. Seen the price!! So I googled and bought tons of onions. But most the recipes I find say they can only be stored 2 months. Well I bought a huge 20kg of onions! under 50c a kg it was good value- if they don't waste! I want a recipe just like the bit on the side one- and no alcohol or fancy posh ingredients. Can anyone help please!
geldof,
Jun 25, 5:45pm
caramelise them down in some oil or butter then add some brown sugar and balsalmic vinegar. ( I added whole grain mustard to some) I have just done a huge sack of them. I put mine in used jam jars while hot and the lids all popped down.They will keep for ages. I ended up doing them in the crock pot, Took 6 full pots.
Can post a crockpot recipe or stove top if you like.
indy95,
Jun 25, 5:51pm
20 kilos of onions, kandu1 ! My eyes are watering just thinking of all that peeling and chopping ! I think I have a recipe which might be suitable otherwise there may be a great deal of French Onion soup or Onion Tart appearing on the menu in your home this winter.
Actually, this could be the start of a very useful thread.
kandu1,
Jun 25, 6:00pm
Any chance of both! Thank-you! I ended up doing them in the crock pot, Took 6 full pots.
kandu1,
Jun 25, 6:02pm
Onions are good but so expensive in shops! But I know- 20kg! urrgh!
geldof,
Jun 25, 6:05pm
I'll put up a few and you can have a fiddle. I rarely stick to a recipe properly.
Caramelised onion jam 2kg red onions, sliced 1 tbsp grated ginger 1 tbsp finely chopped rosemary 1/2 cup olive oil 3 1/2 cups brown sugar 1 1/2 cups balsamic vinegar Freshly ground black pepper 1 tbsp mustard seeds 1. Place onions, ginger and rosemary in a large saucepan and cook gently in oil until soft. 2. Add brown sugar and vinegar and simmer for 1 1/2 hours. 3. Stir through black pepper and mustard seeds. Pour into sterilised jars and seal
kandu1,
Jun 25, 6:07pm
thankyou! that looks perfect!
kandu1,
Jun 25, 6:08pm
can I use brown onions instead!
geldof,
Jun 25, 6:09pm
These are the ones I did in the crockpot
I added 1 cup each of brown sugar and balsalmic vinegar in the last hour. (and 2 tbsp of wholegrain mustard to some.) Brought it back up to high and then left the lid off to reduce down. It initially makes the house smell very oniony I also preserved them.
How to make caramelized onions in the slow cooker Makes 4 cups. Ingredients 5 lbsonions, peeled and trimmed Cooking spray (I use olive oil cooking spray) 2-3 Tbsp olive oil Directions Spray the ceramic insert of a 4- or 5-quart slow cooker with cooking spray. Thinly slice the onions (a food processor makes quick work of this), and pile the onions into the slow cooker. Drizzle with 2-3 tablespoons of olive oil, and stir with a rubber spatula. The cooker will seem impossibly full, but that's fine. Cover and cook on HIGH for 8 hours, stirring 2 or 3 times if you happen to be at home. The onions will reduce to fill less than a third of the cooker, and will turn golden brown and soft. Then, uncover the cooker, and continue to cook on HIGH for 1 hour, to allow some of the liquid to evaporate. Remove the cooked onions from the slow cooker with a slotted spoon, let cool, and pack into containers with tight-fitting lids. Refrigerate for up to 2 weeks.
indy95,
Jun 25, 6:12pm
They certainly are expensive in some shops. The recipe I was thinking of is virtually the same as Geldof's. I have made this version which comes from NZ Gardener Homegrown Recipes.
6 onions roughly chopped 3 c red wine vinegar ( I used white ) 3 c sugar 2-4 dried bay leaves 20 black peppercorns cracked
Simmer until nearly all the liquid has evaporated then put in jars and keep in the fridge.
When I made this I put it in sealed, sterilised jars and it has kept perfectly for 12 months so far.
geldof,
Jun 25, 6:20pm
I thought the apple cider vinegar would be nice in this one, but haven't made it. Onion Jam • 1 tsp butter • 2 onions, thinly sliced • 1/2 c apple cider vinegar • 1/2 c balsamic vinegar • 1/4 c dark brown sugar • sea salt and fresh cracked pepper Melt butter in a sautee pan over medium heat. Add the onion slices and cook, stirring occasionally, until they soften and begin to caramelize – about 10 minutes. Add vinegars and brown sugar, salt, and pepper. Reduce heat to low and simmer until vinegars reduce and mixture has a thick, jam-like consistency – about 15 minutes. Taste, and adjust seasonings if needed. Yields 1/4 cup.
I have been using the onions instead of tomato paste on the base of my pizzas.
geldof,
Jun 25, 6:22pm
Any onion is fine. The colour just won't be as rich with brown onions.I used brown.
kandu1,
Jun 25, 7:08pm
thankyou guys! off to (sob,sob) chop more onions!
duckmoon,
Jun 26, 4:21am
I carmelised a whole lot of onions, put it in unsterelised jars and put in the fridge. It has lasted longer than two months.
I don't know what recipes you were reading, but the point of jams and pickles is that it is preserving the harvest for the cold winter months.
Also, I have some chutneys in my store cupboard which are now 18 months old and are fine
nauru,
Jun 26, 2:10pm
This Onion Jam recipe makes about 3 jars which is enough for our needs and it keeps well.You could just double/treble recipe to your own needs. We like this as it is as close to the commercial one in taste that I have found so far. 600g chopped onions, 2 chopped apples, 1 cup sultanas,11/4 cup brown sugar, 2 tablsp yellow mustard seeds, 2 tablsp minced garlic, 1 teasp salt, 1/8 teasp cayenne pepper, pinch curry powder, 1 cup vinegar, 1/4 cup balsamic vinegar, 1/2 cup water, few drops gravy browning. Put everything in a pan and simmer 35 mins, give it a good stir and continue to cook until thickened.Add the gravy browning to darken to required colour. Pot and seal while hot.
lynja,
Jun 26, 2:25pm
guessing it would be ok to freeze the onion marmalade! I do this with chutney and jam and both work fine. I do some in the traditional jars but as we dont go through it quicky I find that freezing it stops it shrinking and drying out.
nauru,
Jun 26, 3:31pm
It should freeze fine. I did this with my Gherkin relish and Piccallili, froze it in small pots and it was OK.
duckmoon,
Jun 26, 3:36pm
Swimming goggles help keep the tears away
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