Because onions contain a lot of cellulose, they add a natural sweetness when heated, but the spiciness of the onions is lost when heated.
The onion jam is a good accompaniment to dishes with roasted aromas, both cold and warm. It can even be served as a dip with toasted bread.
For this simple example we chose these ingredients :
- 4 large red onions
- 50 g sugar with 100 ml water
- 5g Raz El Hanout spice mix
- 5 grams of salt
- 200 ml red port wine
- 200 ml dry heavy red wine
- Peel and finely chop the onions (in this example we sliced the onions on the mandolin)
- Mix the sugar with the water and bring to a boil in the saucepan
- Let cook until the water has evaporated
- Reduce the heat and now melt the remaining liquid sugar to a light brown caramel
- Add onions and immediately top up with port and red wine
- Add spices, stir and simmer over medium heat until onion jam has reached desired consistency
In the CHEFS’ CLASS we like it when you can still see individual pieces of onion. However, it can also be boiled down to such an extent that a coarse porridge is formed.