I can´t resist a shortcut, and I can´t resist raiding my mother´s pantry.
So when I saw a half-empty bottle of good Rioja that had been lingering for a few days, and spotted a couple of tins of Hida fried onions, I inmediately snaffled them for a trial at cheat´s onion jam.
Now, I´m not saying this is necessarily going to be my method for ever, but it works. The stuff still has to simmer for ages, but it does so unattended, and you save all the onion cutting time, plus your tears.
A jar of onion jam in invaluable at all times, for stirring into scrambled eggs, for sandwiches, cheese bruschetta, pizza, hamburgers, tacos , goat´s cheese salad or pasta, so keep it in mind.
The quantities, adjusted slightly:
Two tins of Hida fried onions
300 ml. red wine
a splash of Cassis
10 tablespoons of Sherry vinegar
140 gr. sugar
Simmer on Varoma, with the butterfly on, for 50 minutes ( I might use less wine next time, and only give it 40 minutes, just so you know. This is work in progress)
If you´re using a normal pan, you´ll have to stick around and stir it from time to time when it´s reduced.
Oh, and by the way, Foodbuzz is officially launched now, and I keep forgetting to post about it. Check it out!