Perfect with roast beef, in burgers, in sandwiches, and with terrrines.
3 tablespoons butter
2 tbsp olive oil
6 red onions, thinly sliced
2 garlic cloves, crushed
2/3 cup firmly packed Chelsea Brown Sugar
1/2 cup balsmic vinegar
1 teaspoon finely chopped fresh rosemary
1 tbsp dijon mustard
3 bay leaves
1 tbsp yellow mustard seeds
1 tbsp black mustard seeds
2 cinnamon sticks
- Heat butter and olive oil in a large pan on a medium heat, add onions and cook gently for 20 to 30 minutes until onions are soft and golden.
- Add garlic and cook for 1 minute. Add sugar, mustard, rosemary, bay leaves, and cinnamon sticks. Stir until melted then simmer uncovered, stirring occasionally until mixture is reduced and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary and mustard seeds.
- Remove the cinnamon sticks and bay leaves. Spoon the delicious onion jam into a sterilised jar. Eat immediately or keep in the fridge for up to 3 weeks.
Makes a 500gm jar.