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Onion Jam



  • 1.

    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.

  • 2.

    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.

  • 3.

    Place in a jar and in the fridge. The onion jam will keep for about ten days.


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Andrew Graham

Pinot Noir, Pinot Gris and Rose are the best wines to pair with Onion Jam.


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