Recipe: Ale and Onion Jam
Recipe by Dominique Rizzo – Putia Pure Food Kitchen Banyo
Dominique Rizzo is one of Queensland’s leading female chefs who creates purely delicious, healthy and real food recipes that inspire people to make a change for the better while still loving their food.
As a Chef, Author and Presenter Dominique’s aim is to inspire people to cook with fresh, seasonal and local produce.
This recipe for Ale and Onion Jam is taken from Dominique Rizzo’s Soft Tortillas with Grilled Spiced Sirloin. Enjoy it with beef tortillas, burgers, wraps and rolls.
- 1kg onions
- 3 garlic cloves
- 60g butter
- 2 tbsp olive oil
- 80g brown sugar
- 1 tsp fresh thyme leaf
- Pinch of chilli flakes
- 300ml dark ale
- 140ml red wine vinegar
- 80ml maple syrup
Halve and thinly slice the onions, then thinly slice the garlic.
Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter.
Sprinkle over the sugar, thyme leaves, chilli flakes and salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for about an hour, stirring occasionally. The onions are ready when all their juices have evaporated; they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon.
Pour in the ale, vinegar and maple syrup and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds and the syrup has thickened. Cool in the pot before using.