{"id":3437,"date":"2015-10-10T15:05:14","date_gmt":"2015-10-10T07:05:14","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3437"},"modified":"2015-10-10T15:23:58","modified_gmt":"2015-10-10T07:23:58","slug":"healthy-caramelised-onion-jam","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/healthy-caramelised-onion-jam\/","title":{"rendered":"(Healthy) Caramelised onion jam"},"content":{"rendered":"

\"\"<\/a><\/p>\n

The weather has finally warmed up a little in Perth.\u00a0 For me, that means my eating habits change.\u00a0 I want to eat lighter, brighter food.\u00a0 So it is almost time to say goodbye to my curries and wintery stews and hello to more salads, shakes and ice creams.\u00a0\u00a0 It also means the opportunity for more alfresco dining, BBQ\u2019s and picnics.<\/p>\n

One thing that never changes though is that I LOVE a good condiment.\u00a0 With a curry I like mango chutney, tamarind sauce or my all time favourite, eggplant kasundi.\u00a0 With a roast it has to be good gravy.\u00a0 I also add sauerkraut on the side of many of my dishes because of the medicinal benefits.<\/p>\n

So what do I want to accompany those summery dishes, like salad, sandwiches or even the base of a tart?\u00a0 One of my absolute favourites is caramelised onion jam.\u00a0 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.\u00a0 The only problem is that this process is normally assisted by using some form of sugar, something I don\u2019t eat any more.<\/p>\n

So if I wanted some of my favourite little side dish, I needed to come up with something that would work with my lifestyle.<\/p>\n

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.\u00a0 YUM!\u00a0 I\u2019ve used this jam in my Roast Beef Gravy and my Perfect Paleo Pies.\u00a0 You can use it with BBQ meats, or even with a baguette and some aged cheddar cheese.\u00a0 Even give it as a gift.\u00a0 Whatever you like.<\/p>\n

I really hope you enjoy the results of this recipe as much as I do.<\/p>\n

(healthy) caramelised onion jam (recipe\u00a0by Fiona at Food 4 Thought).<\/span><\/span>
\n Makes approx. 2 cups.<\/span><\/p>\n

Ingredients<\/span>
\n\u00bd red apple (approx. 100g), cut into pieces
\n600g onions (red or brown), cut into pieces
\n20g\u00a0coconut oil, ghee or butter
\n20g\u00a0olive oil
\n50g apple cider vinegar
\n20g coconut amino or 1\u00a0tablespoon\u00a0vegetable stock\u00a0paste
\n80 – 100g honey (raw or cold pressed)<\/p>\n

Preparation<\/span>
\nPlace apple pieces into TM bowl and\u00a0chop for\u00a05 seconds\u00a0<\/strong>on\u00a0speed\u00a05.\u00a0 <\/strong>Scrape around the sides of the bowl. \u00a0Add onion pieces and\u00a0chop for\u00a04 seconds\u00a0<\/strong>on\u00a0speed\u00a06.<\/strong>\u00a0 Add coconut oil\/ghee\/butter and olive oil.\u00a0 Cook for\u00a020 minutes <\/strong>at Varoma temperature\u00a0<\/strong>on reverse, speed\u00a02<\/strong> with the MC off.\u00a0 <\/strong>If the mixture starts to splatter place the simmering basket onto the mixing bowl lid.\u00a0(I didn’t need to do this but just in case).<\/p>\n

Add the remaining ingredients and cook for a further\u00a05 minutes <\/strong>at Varoma temperature\u00a0<\/strong>on reverse, speed\u00a01<\/strong> with the MC off.\u00a0<\/strong> Scrape the base of the mixing bowl well to ensure mixture isn’t sticking.\u00a0 Cook for a further \u00a05 minutes <\/strong>at Varoma temperature\u00a0<\/strong>on reverse, speed\u00a01<\/strong> with the MC off.\u00a0<\/strong> Mixture should be softened and darker in colour.<\/p>\n

Store in sterilised jars in fridge until needed.<\/p>\n

My tips:\u00a0<\/span> *This is great with roast beef, steak sandwiches, salads, in gravy and in tarts.\u00a0 Add it to cream cheese or cashew cheese\u00a0to make an easy onion dip.\u00a0 *Make jars of it for gifts.\u00a0 If you would like to double the mixture, make sure you add at least 20 minutes to the cooking time.\u00a0\u00a0*This\u00a0will keep for approx.\u00a03-4 weeks in the fridge.<\/p>\n

\"\"<\/a>ease: 9\/10.\u00a0\u00a0<\/strong>
\nprep time:\u00a010 minutes<\/strong>\u00a0<\/strong>
\ncooking time:\u00a030 minutes\u00a0<\/strong>
\ntotal:\u00a040 minutes<\/strong><\/p>\n

taste: 9\/10<\/strong>\u00a0I love this “paleo version” of something I used to make and eat A LOT.\u00a0 Now I can eat it by the spoonful, guilt free.<\/p>\n

would I make it again:\u00a0 I think this will be my new Hostess gift when visiting friends.\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

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 […]<\/p>\n","protected":false},"author":2,"featured_media":3441,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[86,57,70,73,28,50,54,47,72,71,38,42,36,65,45],"tags":[14,127,139,142,101,122,124,118,141,140,110,113,108,135,116],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3437"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3437"}],"version-history":[{"count":16,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3437\/revisions"}],"predecessor-version":[{"id":3454,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3437\/revisions\/3454"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3441"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3437"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}