Ingredients
6 large yellow onions, thinly sliced
3 cups sherry or red wine vinegar [750 ml]
3 cups sugar [600 g]
2-4 bay leaves
20 black peppercorns, cracked
Instructions
Place all ingredients in a non-reactive, thick-bottomed pot over low heat. Simmer until almost all liquid has evaporated and onions are translucent. Set aside to cool. Place in glass jars and refrigerate. Will keep for 4-6 months.
This savory jam is well-matched with pates and terrines, or on roasted meats and chicken.
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