Follow these steps for perfect results
red onions
finely diced
sugar
dry red wine
red wine vinegar
Finely dice the red onions.
Combine diced red onions, sugar, red wine, and red wine vinegar in a large saucepan.
Bring the mixture to a simmer over high heat, stirring until the sugar is dissolved.
Reduce the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours.
Continue simmering until the jam is thick and syrupy, and the volume is reduced to about 2 cups.
Remove the saucepan from the heat and allow the red onion jam to cool completely.
Transfer the cooled jam to an airtight container.
Store the red onion jam in the refrigerator.
Expert advice for the best results
For a deeper flavor, add a pinch of salt and pepper.
Be careful not to burn the jam during the reduction process, stirring frequently.
The jam will thicken as it cools, so don't overcook it.
Everything you need to know before you start
10 minutes
Can be made several days in advance.
Serve in a small bowl alongside cheese and crackers.
Serve with goat cheese and crusty bread.
Pair with grilled steak or chicken.
Use as a topping for brie en croute.
The wine should complement the sweetness and acidity of the jam.
Discover the story behind this recipe
Common condiment in European cuisine.
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