Caramelized Onion & Black Currant Jam
from Chef Andrew Hewson
In a large pan, over medium to high heat, sauté the oinions. You will need to constantly stir them to prevent burning. Season a little bit at this point with salt and pepper.
When the onions start to get a little bit of colour turn heat down slightly so they don’t burn. (You need to cook them down slowly to evenly caramelize). Then add the thyme and bay leaf.
Once the onions start o cook down and get an even colour, add the black currants. Continue cooking until currants break down and reduce the juice.
Add sage, vinegar and honey, cook 2-3 minutes then readjust seasoning.
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