|Red Onion Jam: the early stages|
1.5kg onions 1kg sugar 500ml red wine or cider vinegar 1 tsp salt 4 tsp ground pepper (optional) Ground pepper
Peel and thinly slice the onions. Add to a heavy bottomed pan with sugar and vinegar and bring to the boil then turn down and simmer for about an hour. Add the pepper if using. I couldnt be bothered to grind that much pepper and only managed to add about 1 tsp. The jam is ready when the onions are soft aand surrounded in a thicky syrupy liquid. Stir in the salt before bottling in sterilised jars.
Use with rich red meat, pate, strong cheddar, in quiche, gravies...