I has a hankerin' fer sausages.
That's how I felt last night. A sudden chilly wind was blowing through the city streets and the phrase going through my head was 'sausages and mash, sausages and mash. And onions'.
A quick pickup of lamb and rosemary sausages from the butcher, together with some red onions from the greengrocer, and dinner was almost there. Well, almost. The onion jam I decided to make does take some time on the stove, so instead of mash, I stuck some gratin potatoes in the oven to pass the time. The gratin was so good, dripping with cream and cheese.
Here is the recipe for the tangy yet sweet red onion jam.
makes 1 1/2 cups
4 large red onions, halved then sliced thinly
pinch of salt
185ml (3/4 cup) red wine vinegar
100g (1/2 cup) brown sugar, firmly packed
1. Place the butter in a large saucepan over medium heat. Heat until the butter starts to foam.
2. Add red onions and salt and cook, stirring, for 15 minutes or until onions are soft.
3. Add red wine vinegar and brown sugar. Stir until sugar dissolves, then bring to the boil.
4. Simmer over low heat for 25-30 minutes, until the mixture thickens.
5. Remove from the heat and serve immediately. The onion jam will keep in an air-tight container in the refrigerator for up to 3 days - cool to room temperature before storing.
Ingredients - just 4
So many adjectives to describe this delicious, jammy accompaniment
Served with lamb sausages and potato gratin