Here comes the recipe of my red onion jam, a sweet and sour marmalade perfect for your appetizers, happy hours, snacks, over your crackers and together with some sun dried tomatoes or a fancy savoury bread like I did in my previous post! Personally I really love it, it’s a family favorite and an easy recipe to prepare!
1 kg red onions
30 ml cognac
350 g cane sugar
100 ml apple cider vinegar
1/2 tbsp sea salt
(1 bay leaf optional)
Halve and thinly slice the onions, then soak them in a large bowl together with the sugar, cognac and vinegar (and if you want the bay leaf) for at least 3 hours, mixing from time to time.
Remove the bay leaf -if you used it- and put the onions in a large saucepan, add the salt and cook over very low heat for 35/40 minutes. The onions should be really soft and sticky. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Your marmalade can be eaten straight away, but keeps in the fridge for up to 3 months.
I blended my onion jam, to have a more homogeneous mix.