Onion jam - a simple recipe for healthy and tasty onion jam with wine and thyme

Much controversy arises over the use of cane sugar. Some chefs recommend it, and they are not embarrassed by the fact that the amount of calories and vitamins in regular white sugar and cane sugar is absolutely the same. And there’s too much of a chance to run into a fake and buy just colored beet sugar at the price of cane sugar. And no one will guess, because they also taste the same.

And so, let's adapt the recipe for onion jam to our tastes and capabilities.

For jam you need red or white onions. Regular onion is too “evil” and is not suitable because of its bitterness. This is the main ingredient and should not be changed for anything.

• Take 4 medium sized onions.
• A glass of dry red wine if the onion is red, and white if the onion is white.
• 100 grams of sugar. White, brown, or completely, replace it with honey.
• 20 grams of balsamic vinegar.You can use apple cider vinegar or wine vinegar.
• 2 tablespoons of refined vegetable oil.
• A sprig of thyme.

Peel the onion and cut it into rings.

Pour oil into a saucepan or deep frying pan and place the onion in it.

Add the sugar and cook the onions until they begin to lightly caramelize in the sugar.

Pour wine, vinegar into a saucepan and add thyme.

Turn the heat down and simmer the onion until most of the liquid has evaporated.

Place the hot onion jam into small jars and close them with lids.

Without pasteurization, onion jam can last in the refrigerator for up to 3 months, and no more is needed.

What can you eat onion jam with?

In general, onions are very useful and some people specially cook this jam in winter to treat coughs. Both children and adults eat it with pleasure. And this jam itself is very tasty. It goes well with soft and hard cheeses, and toast with onion jam is extremely tasty and healthy.

Another recipe for onion jam, watch the video: