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.