Red Onion Jelly
Transform your condiment game with this luxurious red onion jelly, a sweet and tangy spread that's perfect for a gourmet touch. Made with tender red onions caramelized in butter and infused with the deep flavors of red wine, balsamic vinegar, and a hint of lemon, this jelly offers a balanced blend of savory richness and subtle acidity. Its velvety, jam-like consistency makes it the ideal companion for cheese boards, roasted meats, or even as a flavorful spread on sandwiches. With just 10 minutes of prep and a bit of simmering, you can create this vibrant, ruby-hued preserve to elevate your pantry staples. Whether gifting it in charming jars or savoring it yourself, this red onion jelly promises to be a standout addition to any meal.
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Recipe Information
Ingredients
- 500 grams red onions
- 200 grams granulated sugar
- 200 ml red wine vinegar
- 50 ml balsamic vinegar
- 100 ml dry red wine
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 1 tablespoon butter
Instructions
Peel the red onions and finely slice them into thin strips.
In a heavy-bottomed saucepan, melt the tablespoon of butter over medium heat.
Add the sliced red onions to the pan and sauté them gently for about 10 minutes, stirring occasionally, until they become soft and translucent but not browned.
Stir in the granulated sugar, red wine vinegar, balsamic vinegar, and dry red wine. Mix well to ensure the sugar dissolves fully in the liquid.
Bring the mixture to a boil, then reduce the heat to a low simmer. Add the lemon juice and salt, and stir to combine.
Allow the mixture to simmer gently for 30-40 minutes, stirring occasionally, until it thickens to a jam-like consistency. The liquid should reduce significantly during this time.
To test if the jelly is ready, spoon a small amount onto a cold plate and let it cool for a few seconds. If it holds its shape and doesn't run off the plate easily, it is done. If not, continue simmering for a few more minutes and test again.
Once the jelly has reached the desired consistency, remove it from the heat and let it cool slightly.
Transfer the jelly into sterilized jars while still warm, leaving a small gap at the top. Seal the jars tightly and allow them to cool to room temperature.
Store the jars in a cool, dark place. Once opened, refrigerate and consume within 2 weeks.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 237.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
