This delicious onion jam is simple to make and perfect served
with cheese and crackers or try it in a toasted panini.
Peel and finely chop the onions. Heat the olive oil in a large
saucepan over low heat. Add the onions, bay leaf, rosemary, salt
and freshly ground black pepper and cook for 30 minutes, stirring
Add the mustard, brown sugar, wine and vinegar and bring to the
boil. Cook for a further 20 minutes until the liquid becomes thick
Pour into sterilised jars and seal.
Once open, refrigerate for up to 3 weeks.