Balsamic, caramelised onion jam



4 Large red onions, sliced finely

½ brown sugar

60ml olive oil

3 Tbspn balsamic onion



- On a low heat, sweat onions down for until all of the liquids gone and the onion is translucent, you don’t want any colour on the onions.

- Add your sugar and balsamic and keep cooking on a really low heat until the sugars have caramelised and the onions are brown and sticky, usually takes a couple of hours in total.