Caramelised Onion Jam
This delicious onion jam is simple to make and perfect served with cheese and crackers or try it in a toasted panini.
Makes 2 1/2 cups of jam
How to Cook
- Peel and finely chop the onions. Heat the olive oil in a large saucepan over low heat. Add the onions, Gregg's Whole Bay Leaf, Gregg's Rubbed Rosemary, Gregg's Salt and freshly ground Gregg's Black Pepper and cook for 30 minutes, stirring regularly.
- Add the mustard, brown sugar, wine and vinegar and bring to the boil. Cook for a further 20 minutes until the liquid becomes thick and syrupy.
- Pour into sterilised jars and seal.
- Once open, refrigerate for up to 3 weeks.
1 kg brown onions
½ cup olive oil
1 Gregg's Whole Bay Leaf
2 tsp Gregg's Rubbed Rosemary
Gregg's Natural Sea Salt
Gregg's Whole Black Peppercorns
2 Tbsp grainy mustard
1 cup brown sugar
½ cup dry white wine
75 ml red wine vinegar