Onion "Jam" – a delicious recipe with oil, onions, brown sugar, mustard seeds, balsamic vinegar, sweet chili sauce. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel and thinly slice your onions (I use a Mandolin for this).
2
In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
3
Add the mustard seeds and fry for an additional 2 minutes.
4
Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
5
Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
6
Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.
450
kcal
Calories
12
g
Fat
86
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tablespoons oil (vegetable), 10 medium sized onions (just under 2 kilos), 1 1/4 cups brown sugar, 2 tablespoons mustard seeds, and more.
Yes, Onion "Jam" falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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