Onion jam with beet syrup

Ingredients for 1 servings:

• 500 g vegetable onion(s), peeled and weighed
• 20 g butter
• 150 ml balsamic vinegar, dark
• 250 g beet syrup
• ¼ tsp cumin powder
• ¼ tsp allspice powder
• ½ tsp pepper
• 1 pinch of cinnamon powder
• 10 g Gelfix 3:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

goes well with briefly fried meat

Halve the peeled onions and cut each half 2-3 times almost down to the root end. Then cut the onion halves into fine strips. Heat the butter in a saucepan, sauté the onions until translucent, deglaze with the balsamic vinegar and simmer for 30 minutes with the lid on, stirring occasionally. Then add the beetroot syrup, bring to the boil and simmer gently for 15 minutes with the lid open. Mix in the spices and allow everything to cool. Stir in the Gelfix and simmer for 4 minutes. Pour into jars and cover. Makes 3 jars of 300 ml each. Goes well with briefly pan-fried meat. Also delicious with farmhouse bread topped with spicy cheese.