I love the unexpected in cooking adventures, those times when you make something with whatever is on hand. Inspiration and serendipity go hand in hand. Today we had some spare chopped onions left over from making a pie filling. When I checked to see what else we had, the ingredients added up to the right mix for onion jam. Sweet and sour onion jam is very much like chutney. It is something I tend to make frequently as it keeps well in the refrigerator for a couple of weeks. It can be used on sandwiches, added to other dishes or used as a garnish for other dishes.

Equipment

Skillet
Wooden spoon
Butter knife
Chopping Knife
Glass jar with lid
Measuring cups and spoons

Turn oven to grill and preheat

Ingredients

1/2 stick of no-salt butter
1 cup chopped onions
1 cup golden raisons
2 tablespoons baslamic reduction with blackcurrants
1/2 cup chocolate chips
1/2 cup apricot sauce
(or jam if that’s what you have)
2 tablespoons brown sugar
1 teaspoon herbs of provence
1/2 teaspoon garam marsala

Making

Put skillet or saucepan on high
Melt the butter and fry the chopped onions
Put in a double handful of golden raisons, which is about a cup
(feel free to use dark raisons, mixed raisons, tiny thompson raisons)
Add spices and stir regularly
Add the brown sugar and continue stirring
Next add the vinegar and the chocolate chips
Add fruit sauce and stir into the bubbling mix
Turn the stove off and allow it to cool down

Spread on flatbread with shredded cheese
(we like sharp cheddar or asiago)
Grill until cheese is melted

Serving

Serve with fruit in season and creme fraiche