Caramelised onion

Caramelised onion 




Makes 500ml
60ml olive oil
1kg red or brown onions, finely sliced
1 tbsp thyme leaves
2 tsp Dijon mustard
185g soft brown sugar
125ml balsamic vinegarand thyme jam

1 Heat the oil in a large saucepan over medium heat. Add the onion and thyme and fry with the lid on, stirring regularly, for 20–30 minutes, until very soft and golden.

2 Stir in the mustard followed by the sugar and vinegar and reduce the heat to low. Simmer for 15 minutes, or until thick and jam-like.

3 Spoon the hot jam into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months.

Refrigerate after opening

Make a meal of it Spread the jam over a sheet of puff pastry, crumble halloumi over the top, and bake for 20 minutes in a medium oven until golden 
Caramelised onion Reviewed by Unknown on 2/28/2020 Rating: 5
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