If A Harley Davidson Could Be A Condiment, It Would Be This Beer Whiskey Onion Jam
Of course, beer and whisky in jam is a bit of a novelty, but who says there’s anything wrong with that? A little excitement in life keeps the ball rolling! This deliciously sticky caramelised onion jam has the flavour of whisky and beer as the backbone of the sauce. Great on burgers, toasted cheese sandwiches, cheese and crackers or served alongside grilled and roasted meats such as steak.
Beer Whisky Onion Jam Makes A Great Gift
Homemade presents are always touching and appreciated by friends and jams are a gift that has a long shelf life. Packages nicely and given alongside pairing ingredients (such as cheese or beer) giving someone a jar of Beer Whiskey Onion Jam would definitely put a smile on their face.
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Recipe: Beer Whiskey Onion Jam
Beer Whiskey Onion Jam
Lucious caramelised onion jam infused with beer and whiskey for excitement and flavour. Spread over steaks, burgers, cheesy toasted sandwiches, cheese and crackers or grilled meat.
Servings: 0
Ingredients
- 3 large white onions, sliced medium thickness
- 2 tsp garlic powder
- 1 tbsp smoked paprika
- 60ml maple syrup
- 60ml apple cider vinegar
- ½ tsp chilli powder
- 360ml Beer
- 1 tbsp tomato ketchup
- 1 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
- 2 tbsp whisky
Instructions
- Heat a little oil in a small saucepan over medium heat, add the sliced onion and cook for 5 minutes until soft.
- Reduce the heat to medium-low and continue to cook, stirring every few minutes. If the onions start to burn or stick to the bottom of the pan, reduce the heat to low. You can also add a splash of oil or water if the pan starts to dry out. Continue to cook until the onions are brown and sticky.
- Add garlic powder, smoked paprika and chilli powder and cook for 1 minute.
- Next add maple syrup, again stir around the pot covering onions evenly and allow the maple to get sticky and caramelized. Pour in cider vinegar and cook until reduced with no obvious liquid.
- Finally, add beer and ketchup, bring to a medium boil (not an aggressive rapid boil). Cook down until most of the liquid has reduced and reaches a thick jam-like consistency. Make sure to regularly stir the onions to ensure they don’t stick to the bottom of the pan and burn.
- When you have a thick sticky onion jam remove it from the heat and allow to cook for 10 minutes.
- To finish stir through salt, pepper and whiskey. Transfer to an airtight sterilized jar and refrigerate overnight before use. This will allow the flavours to meld and produce a wonderful rich flavour.
