Onion jam
Votes: 6
Time: 40 min.
Onion jam - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large red onions (about 700g total)
- 1.5 tsp unsalted butter
- 2 lemons, zest and juice
- 1/4 tsp chopped ginger
- 1/2 cup brown sugar
- 1/4 tsp ground coriander
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Cooking the dish according to the recipe:
- Melt the butter in a large saucepan over medium-high heat. Add the onion, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onion begins to turn translucent, about 5 minutes.
- Add the cilantro, 1/4 cup brown sugar, and half the lemon juice and reduce heat to low. Cook, stirring frequently, until the liquid has evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue cooking until the onions are golden brown, about 55 minutes.
- Stir in the remaining 1/4 cup brown sugar and lemon juice and cook until the brown sugar melts, another 3-5 minutes. Season the onion jam to taste.
Exit: 2 tbsp.
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