Dooney’s Onion Jam
Dooney's Kitchen
Dooney's Kitchen
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  • 1/2 tsp of Nutmeg
  • 1 tsp of Cayenne Pepper
  • 2 pieces of red onions
  • 1 knob of butter
  • 1 clove of garlic
  • Water
  • 1. Chop red onions
  • 2. In a heavy based or non stick pan, melt a knob of butter
  • 3. Add the chopped onions and garlic to the pan and stir. Lower the heat to medium. Now it is time to let the onions sweat down and caramelise. This recipe will teach you patience, but the results are so worth it.
  • 4. Notice how the onions have started to come together, and have reduced in size. This would take you at least 25 minutes.
  • 5. Add the sugar. I used Demerara, you can use caster sugar. If you have no caster sugar at home, just blitz granulated sugar in a mill till it becomes fine
  • 5. Once almost dissolved, add the Balsamic Vinegar. Balsamic vinegar and onions are a match made in food heaven. The dark, caramelised colour of onion jam comes mostly from balsamic vinegar, and I am cooking with one of the best.
  • 6. Before the balsamic vinegar totally reduces, add a teaspoon of nutmeg, a pinch of salt and dry pepper.
  • 7. You know you are there when the balsamic has totally taken over in terms of colour and the contents of the pan doesn



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