Onion Jam



INGREDIENTS 
6 big (red) onions
100g granulated sugar
1 tbsp balsamic vinegar
1 tbsp olive oil

 DIRECTIONS 
Peel the onions, and slice it thinly.
In a pan, put olive oil and onions together. Cook it over low heat until onions get tender and almost transparent colored. Sprinkle sugar. Stir to combine. Add vinegar. Combine and cook over high heat for 10 minutes until the vinegar evaporates.
Put onion mixture into a saucepan. Cover and cook over low heat for one hour in stirring from time to time. Reserve.

 PRESERVATION
When onion jam is cold, pour it into a glass jar. Store in fridge.
You can keep this jam 10 days in the fridge.

 In France, onion jam accompanies the foie gras paté.



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