The weather has finally warmed up a little in Perth. For me, that means my eating habits change. I want to eat lighter, brighter food. So it is almost time to say goodbye to my curries and wintery stews and hello to more salads, shakes and ice creams. It also means the opportunity for more alfresco dining, BBQ’s and picnics.
One thing that never changes though is that I LOVE a good condiment. With a curry I like mango chutney, tamarind sauce or my all time favourite, eggplant kasundi. With a roast it has to be good gravy. I also add sauerkraut on the side of many of my dishes because of the medicinal benefits.
So what do I want to accompany those summery dishes, like salad, sandwiches or even the base of a tart? One of my absolute favourites is caramelised onion jam. There is something about onions that have been cooked until they have converted their juices to sweet nectar and have that stickiness that makes you want to eat more. The only problem is that this process is normally assisted by using some form of sugar, something I don’t eat any more.
So if I wanted some of my favourite little side dish, I needed to come up with something that would work with my lifestyle.
This recipe is super simple and as I mentioned, extremely versatile. One of the things that will be on my list of things to create very soon is a Paleo caramelised onion tart. YUM! I’ve used this jam in my Roast Beef Gravy and my Perfect Paleo Pies. You can use it with BBQ meats, or even with a baguette and some aged cheddar cheese. Even give it as a gift. Whatever you like.
I really hope you enjoy the results of this recipe as much as I do.
(healthy) caramelised onion jam (recipe by Fiona at Food 4 Thought).
Makes approx. 2 cups.
½ red apple (approx. 100g), cut into pieces
600g onions (red or brown), cut into pieces
20g coconut oil, ghee or butter
20g olive oil
50g apple cider vinegar
20g coconut amino or 1 tablespoon vegetable stock paste
80 – 100g honey (raw or cold pressed)
Place apple pieces into TM bowl and chop for 5 seconds on speed 5. Scrape around the sides of the bowl. Add onion pieces and chop for 4 seconds on speed 6. Add coconut oil/ghee/butter and olive oil. Cook for 20 minutes at Varoma temperature on reverse, speed 2 with the MC off. If the mixture starts to splatter place the simmering basket onto the mixing bowl lid. (I didn’t need to do this but just in case).
Add the remaining ingredients and cook for a further 5 minutes at Varoma temperature on reverse, speed 1 with the MC off. Scrape the base of the mixing bowl well to ensure mixture isn’t sticking. Cook for a further 5 minutes at Varoma temperature on reverse, speed 1 with the MC off. Mixture should be softened and darker in colour.
Store in sterilised jars in fridge until needed.
My tips: *This is great with roast beef, steak sandwiches, salads, in gravy and in tarts. Add it to cream cheese or cashew cheese to make an easy onion dip. *Make jars of it for gifts. If you would like to double the mixture, make sure you add at least 20 minutes to the cooking time. *This will keep for approx. 3-4 weeks in the fridge.
taste: 9/10 I love this “paleo version” of something I used to make and eat A LOT. Now I can eat it by the spoonful, guilt free.
would I make it again: I think this will be my new Hostess gift when visiting friends.