CARAMELISED ONION MARMALADE



50g butter

4 medium onions, finely sliced

1/4 cup balsamic vinegar

4 Tbsp brown sugar

1 tsp salt

1/2 tsp white pepper



Melt the butter in a heavy saucepan. Add the onions and saute until

cooked but not browned, about 15 minutes. Add vinegar and salt and

pepper. Cook over a low heat until it thickens. Be careful the jam

does not stick or burn on the base. Cool then store in sterilised

jars. Makes about one cup.



Cheers, Doreen



Doreen Randal, Wanganui. New Zealand.

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