Caramelised onion jam


This is a very versatile condiment. I made here to add to a bacon and egg pie that I will post in a few days, but it will make any burger, steak, tart, hot dog, sandwich or meaty dish extra special.

Cool it, and mix through some sour cream or cream cheese for a homemade french onion dip.

This is not a a true jam, so it does not have a long self life. If you put it in a airtight container it should last up to 5 days in the fridge.

I have used and halved the is recipe from, but halved the recipe,


half a tbs of good olive oil

300gs of brown onions

2 sprigs of fresh thyme

1 tbs of dark brown sugar

1 tbs of balsamic vinegar

1. Heat oil in a small saucepan, on low heat.

2. Add the onions and thyme, cook stirring, for 15 to 20 minutes, or until golden.


3. Add  the sugar. Cook, stirring, for 3 minutes. Add  the vinegar and 1/2 cup cold water.

4. Increase heat and bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until thick.