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Place a splash of oil into a cold pan and place it on the heat, toss in the sliced onions and gently sauté for about 10 minutes. Add a touch of salt.
Add the garlic, pour in the sugar, sweet soy, Worcestershire and soy sauce. Stir through and simmer with a lid on for 15 minutes. Take the lid off and cook for a further 5 minutes, or until the liquid is all reduced.
Place in a jar and in the fridge. The onion jam will keep for about ten days.
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