Ingredients
Scale
- 2 Large Yellow onions
- 4 Tablespoons neutral oil
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ cup rice wine vinegar
- ½ cup light brown sugar
- 1 Tablespoon soy sauce
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Trim the onions, peel them and cut them into quarters. Next, slice them into ¼ inch pieces.
- Add the oil, cumin seeds, and coriander seeds to a heavy medium sized pot. Turn the heat to medium low and cook the spices for a couple of minutes, pushing them around with a wooden spoon, until fragrant.
- Add the onions, rice wine vinegar, salt, and black pepper. Bring the pot to a simmer over high heat and then lower the heat to medium, cover with a lid and let simmer for 15 mins, stirring occasionally.
- Uncover and add the sugar and soy sauce. Stir the onions, lower the heat to medium low and cover with a lid. Cook for about an hour until the onions are soft and syrupy.
- Use onion jam immediately or store in the fridge until ready to use. You can use these as a condiment for grilled meats, a topping for rice bowls or noodles, or as a great sandwich addition.
Notes
*This onion jam stores very well in the fridge. Be sure to use a clean utensil when scooping it out and keep it in an airtight container. This jam keeps for a couple of weeks.
Keywords: onion jam, condiments, jammy,