Onion jam

The mere sight of an onion, or even the tiniest fleck of it in a meal used to make me cringe. As a kid, I was a picky eater. You’d never know it now, but there was a time when the barest hint of onion flavour used to send me running in the other direction. There would be crying. Bargaining. Pleading. And often it would result in my Mum or Grandma deciding it was too much trouble, and making me something ‘Juji friendly’.

Since then, I’ve resolved my issues with many foods (ketchup is an exception) and I’d even go so far as to say I like onions. Love might be a strong word in most cases. But there’s definitely a growing relationship there.

Especially when a few simple ingredients can transform them into a delicious condiment which goes with practically anything!

I had a major craving for onion jam the other night. Nothing else would do. So I battled through the onion tears and made a mini-batch for safe keeping in my fridge.

I used a mix of red and brown onions, cooking them into a soft mess with lots of butter, olive oil, sugar and red wine vinegar. I also added some bay leaves and thyme from our garden for extra flavour.

Perfect scooped over pate and melba toast. Or made into tarts with brie. Or my choice for the evening – served over ‘ritzy’ hot dogs.

As usual, I’d made too much. It didn’t matter, as I am always happy to share.

Maybe there’s a little love. I’ll get back to you.

8 thoughts on “Onion jam

    1. jujichews Post author

      It wasn’t quite as caramelised as I normally like … while it didn’t affect the taste it doesn’t look quite as good.

      Oh well!

      Think I have to find some good pate to go with it this weekend :)

      Reply
    2. CW

      I’m not a fan of raw onion either. And Juji, the idea of you being a fussy eater – that’s like saying… I don’t know.. that there was a time I ever disliked reading. Or something. Glad your taste buds matured :)

      Reply
      1. jujichews Post author

        I can’t believe you don’t remember! :) I have memories of Mum packing specific food for the times you used to look after me during school holidays, just in case.

        I’ve definitely moved on since then!

  1. overconcerned

    I really love caramelised onions. I like caramelising them with some mirin and soy sauce. I wonder what it would taste like if I added soy sauce and mirin to this recipe… It’s simply so tasty. I bet I’d put it on bread everyday for breakfast. :D

    Wei-Wei

    Reply
    1. jujichews Post author

      Okay, maybe it’s love. At the weird early stage when you’re not too sure.

      But my love of stationery is well established. We go way back!

      Reply

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