This easy to make, sweet but perfectly punchy caramelised onion jam is a great accompaniment to anything that takes your fancy. Just another example of how Balsamic Vinegar and onions make the perfect pair. Our original Balsamic Vinegar is light and zesty, which perfectly balances the sweetness of the honey in this Caramelised Onion Jam recipe.
Serve with steak, burgers, gourmet hot dogs or savoury pies and tarts.
5 medium brown onions thinly sliced
5 tbsp olive oil
120ml Mazzetti Balsamic Vinegar of Modena
4 tbsp honey
1/2 tsp salt
Pepper to taste
5 medium yellow onions thinly sliced
1/3 cup olive oil
1/2 cup Mazzetti Balsamic Vinegar of Modena
4 tbsp honey
1/2 tsp salt
Pepper to taste
In a medium sized saucepan gently heat the oil and caramelise the onions over a low-medium heat for 15 to 18 minutes.
Add the Mazzetti Balsamic Vinegar, honey, and salt. Cook for an extra 20 minutes or until the mixture is rich and syrupy. Add a pinch of pepper to taste.
Divide among four ½ cup clean jars. Allow to cool before refrigerating for at least 2 hours. The jam will keep for approximately 7 days in the fridge.
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