Wednesday, September 30, 2009

Red onion jam

I know, you can barely see the onion jam in this picture -but it doesn't look overly pretty by itself believe me. After celebrating my birthday with lots and lots of wine I woke up this morning not feeling so hot. And when I don't feel too well, the only thing that cures me is a yummy brunch or breakfast of bagel with smoked salmon. Don't ask me why, but it never fails to make me feel better. This morning was no different. I had recently bought one of those delicious smoked salmons from Costco and I thought, what better way to have it than with capers, tomatoes and red onion?

Only I didn't have any red onion, the reason being that I had just used all the ones I have to make a red onion jam. Sounds a little weird, I know, but obviously this is a different kind of jam, one that goes together well with crackers and cheeses as an accompaniment to wine. It turns out, it also goes very well with smoked salmon on a lightly toasted bagel. Canning the jam was kind of a pain and I'm seriously thinking of investing some money and buy a pressure canner but, for now, you can find instructions on how to can here.

RED ONION JAM:

2 tablespoons olive oil
3 large red onions, thinly sliced
10 ounces brown sugar
1/2 cup white wine
1/2 cup balsamic vinegar
1/2 cup raisins
1/2 teaspoon ground coriander
Salt and pepper
A pinch of herbs de Provance

Heat olive oil in a large dutch oven, add the onions, raisins and coriander. Cook until onions are soft, about 10 minutes.
Add all the other ingredients, season with salt and pepper to taste and simmer for about an hour or until most liquid evaporates.

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