Ever wondered how to give your cheese platters, burgers, or roasted meats that special gourmet touch? Look no further than this exquisite Onion Jam with Red Wine. It's a classic condiment, a staple in French cuisine, that has won hearts worldwide for its rich, complex flavor. Slowly simmered onions become incredibly soft, sweet, and translucent, while red wine adds depth and a beautiful ruby hue. A hint of Herbes de Provence and a touch of chili create a perfect balance of sweet, savory, and tangy notes. This jam is not just a spread; it's a versatile ingredient that can transform a simple dish into something truly memorable. Let's get cooking!
Onion jam with red wine.
Ingredients for Onion Jam with Red Wine
- 600 g onions
- 60 g olive oil
- 200 ml dry red wine
- 50 g sugar
- 8 g salt
- 2 teaspoons dried Herbes de Provence blend
- hot red pepper, to taste
How to Make Onion Jam with Red Wine
Peel the onions and slice them into thin rings.
Pour olive oil into the skillet.
Add the sliced onions to the skillet with oil.
You can make onion jam with either white or red onions. Peel the onions and slice them into thin rings. The thinner you slice them, the faster the jam will cook. Using a vegetable slicer or mandoline makes this process easier – it’s quick and you can do it almost without tears.
Cook the onion jam in a wide, deep skillet or a Dutch oven; you won’t need a lid. Pour the olive oil into the skillet. For this recipe, use refined oil; cold-pressed oil is not necessary here.
Add the sliced onions to the skillet with the oil.
Add sea salt and the dried Herbes de Provence blend.
Sprinkle in the sea salt and the dried Herbes de Provence blend. This mixture typically contains equal parts of dried thyme, rosemary, and oregano, and sometimes parsley. You can also add these herbs individually.
A spicy note works well in the onion jam.
The onions should simmer over low heat, not fry.
Cook the onions with seasonings for 10 minutes over medium heat.
Add the granulated sugar. If you like, add some ground red pepper. A spicy note works well in onion jam; a small pinch of hot chili is enough to enhance the jam’s savory flavor.
Next, mix everything well. The sugar and salt will soften the onions, and they will quickly start to release their juice. This is important because the onions should not fry, but rather simmer gently over low heat, which requires moisture and oil.
Cook the onions with the seasonings for 10 minutes over medium heat, stirring occasionally, then pour in the dry red wine. Stir again.
First, you need to evaporate all the wine, and second, wait until the onions become completely translucent.
Cook over low heat for about 40 minutes. You need to, firstly, evaporate all the wine, and secondly, wait until the onions become completely translucent. Do not leave the skillet unattended; stir the jam periodically to ensure the onions are simmering, not frying. Do not cover with a lid, as the moisture needs to evaporate. In the finished jam, there should be no white pieces of onion, only translucent ones.
Transfer the finished onion jam to a dry glass jar.
Transfer the finished onion jam to a dry glass jar. Once the jam has cooled completely, close the jar with a lid and store it in the refrigerator. This jam can be stored in the refrigerator for up to a month. It’s incredibly delicious spread on a crispy piece of toast or added to a salad.
And there you have it – a beautiful jar of homemade Onion Jam with Red Wine, ready to elevate your culinary creations. The deep, jewel-toned color and the rich, sweet-and-savory aroma are simply irresistible. Try it on a slice of crusty bread with goat cheese, as a glaze for pork or chicken, or dolloped onto a juicy burger. It's also a star on any charcuterie or cheese board, pairing wonderfully with aged cheeses and cured meats. Remember to store your jam in a sealed jar in the refrigerator, where it will keep for up to a month, with its flavors melding and deepening over time. Enjoy this little jar of culinary magic!
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