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
Prep Time:
Cook Time:

How to Cook

  1. Peel and finely chop the onions. Heat the olive oil in a large saucepan over low heat. Add the onions, Gregg's Whole Bay LeafGregg's Rubbed RosemaryGregg's Salt and freshly ground Gregg's Black Pepper and cook for 30 minutes, stirring regularly.
  2. 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.
  3. Pour into sterilised jars and seal.
  4. 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

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