Red-onion jam with cinnamon
COOKING WITH THE ONION FAMILY
This is how
Heat the oven to 180ºC. Halve the onions and arrange in an oven dish. Drizzle with olive oil and bake for 40 minutes.
Remove the core of each onion and return the onions to the dish. Combine the breadcrumbs, almonds and Parmesan cheese, season to taste with salt and freshly ground black pepper, and fill the hollows of the onions with the mixture. Add the cream and crumble the stock cube over. Return the dish to the oven and bake for a further 20-30 minutes or until the onion is soft and cooked. Makes 1kg jam Preparation time 30 minutes Cooking time 1 hour
Cinnamon, red onions and red wine are a delicious combination – use this jam as you’d use onion marmalade.
• ½ cup (125ml) olive oil • 1 tablespoon (15ml) coarse salt • 2 cinnamon sticks • 1,5kg red onions, peeled and sliced into thin rings (you could use any other onions instead) • ½ cup (125ml) each red-wine vinegar,
dry red wine and sugar
This is how
Heat the olive oil, a few turns of freshly ground black pepper, the salt and cinnamon sticks in a large saucepan. Add the onion rings, stir thoroughly, cover with the lid and simmer for 20 minutes over a low heat.
Remove the lid, add the remaining ingredients and simmer, uncovered, for another 30 minutes. Keep an eye on it during the last stretch of cooking time: most of the liquid will start to evaporate. Continue simmering it over a low heat, but stir often and make sure it doesn’t start to caramelise. The jam is ready when it is thick and sticky.
Transfer to sterilised jars and seal them. The jam will keep in the fridge for up to 2 months, otherwise place the sealed jars in a large saucepan, cover with water and boil for 20 minutes in order to store them in your pantry for up to a year.