ONION JAM

PREP + COOK TIME 1 HOUR MAKES 2¼ CUPS

¼ cup (60ml) olive oil

1kg brown onions, sliced thinly 1 sprig fresh rosemary

2/3 cup (160ml) balsamic vinegar ½ cup (110g) firmly packed light

brown sugar

1 Heat oil in a large saucepan; cook onion and rosemary, stirring occasionally, for 25 minutes or until onion is soft and browned lightly. Add vinegar; cook, stirring, for 5 minutes or until liquid is absorbed. Add sugar; cook, stirring, for 10 minutes or until onion is caramelised and jam is thick. Discard rosemary.

2 Spoon hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.

SERVING IDEAS

Serve onion jam on burgers and sandwiches, in quiches and savoury tarts, or with barbecued meat.