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Onion jam with sumac

September 14, 2010
No attempt at engaging rhetoric today, life is too chaotic and I’m too tired. But, here’s some onions…
You’ll need
  • 1kg of red onions
  • 100-150ml of balsamic vinegar
  • olive oil
  • salt & pepper
  • 2 tbsp of sugar
  • 1-2 tsp sumac

To cook

Finely dice the onions and fry in a good dollop of olive oil. Once they are soft, add the sugar, vinegar, sumac and season with salt and pepper. Simmer on a low heat for about 30 mins or until the onions are translucent and the liquid has reduced to a ‘jammy’ texture. You may need to add a bit of water if it’s drying out and starting to threaten to burn, but then again having flecks of burnt onion can be quite nice.

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2 Comments leave one →
  1. September 15, 2010 2:16 pm

    Sumac and balsamic are two of my favourite condiments, so this sounds scrumptious. Did you use it in sandwiches, or on cheese plates? I’d be tempted to eat it with a spoon :)

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