Red onion jam (1)

Onion jam or marmalade is a relish of onions slowly cooked with sugar and vinegar. Serve with grilled steak, calves' liver, hot dogs and burgers. It's great with the weekend breakfast fry-up, or added to soups and pasta sauces for instant flavour. Serve in little tart cases topped with blue cheese, or on crusty bread with a good cheddar.

Cut the onions in half and slice finely. In a heavy fry pan, toss the onion in the olive oil. Cook over gentle heat until the onions start to colour. Add the salt, pepper, bay leaves and rosemary sprigs, cover and cook over gentle heat for 20 minutes until soft and wilted.

Remove the lid and add the sugar, wine and vinegar. Bring to the boil, stirring, then reduce the heat and cook, uncovered, for a further 20 to 30 minutes until the liquid has been absorbed by the onions, and they are soft and sticky. You'll need to stir fairly constantly towards the end of cooking time to avoid scorching.

Pick out the bay leaves and rosemary and discard. Spoon the relish into a clean, dry, sterilised jar, leave to cool, then seal tightly. Will keep in the fridge for 2 weeks.

Makes one 300ml jar