Rachel Allen's onion jam

This delicious jam is a perfect foil for roast beef, cheeses such as cheddar, and cold cuts.  It is also delicious with Rachel Allen's mini Yorkshire puddings recipe.

  • Preparation time: 15 minutes
  • Cooking time: 65 minutes
  • Total time: 1 hour 20 minutes

Makes: 1 large jar


50g butter
700g red onions, peeled, finely sliced
150g caster sugar
1 tsp salt
1 tsp ground black pepper
100ml balsamic vinegar
250ml full-bodied red wine
2 tbsp cassis


  1. Melt the butter in a saucepan on a medium heat, until it becomes a deep nut-brown colour – be careful not to let it burn. 
  2. Add the onions, sugar, salt and pepper; stir well. Cover, reduce the heat to low and cook for 30 minutes, stirring from time to time, until the onions are completely soft and caramelised.
  3. Add the vinegar, wine and cassis. Cook, uncovered, for another 30 minutes, stirring occasionally. Pour into a serving bowl to use immediately, or put into a sterilised jar. Serve with Rachel Allen's mini Yorkshire puddings.