Onion Jam?

[Amanda]

I have just tried to make this in the Thermomix, but have given up and put it in a pan.  The recipe said to cook for 45 minutes, but after 6o mins there was no sign of the liquid reducing at all and it was very runny.

The recipe has 5 sliced onions sweated in oil, then 250 mls of port and 250 mls of sherry added.  Recipe says to cook down for 45 mins.  I only put in about 200 mls of each of the fluid, because I thought that it might not evaporate as much, but this is ridiculous!
Obviously there is some  hint that I am missing!
Anyone help?

[baf65]

I wonder if you could have left the MC off the top that way the steam would come out instead of condensing in the bowl?  Or maybe if you leave the MC off it doesnt reach a high enough temp?

[Amanda]

Thanks for the suggestion, I did leave the MC off so that the steam could escape.
It cooked down on the stove but it was very disappointing. 
I have beefed it up with a handful of finely chopped preserved ginger, 3 tsps of dried ginger and about 1/2 cup of brown sugar and it has more flavour to it now.
It is a Greg Malouf recipe so I expected much more flavour from it than I initially got!

[brazen20au]

i buy an onion jam that is very runny (but still ok) and delicious! it has sugar in it definitely and caraway seeds which are delish

[Tenina]

Hey Amanda, what temp did you use in the TM?
It sounds like a lot of liquid for not many onions to me...I would suggest that caramelizing in the TM is not that easy unless you are using Varoma temp...which still is only about 115 degrees C...not that hot...but steady at least. How much sugar was in the recipe?
Curious...

[Thermomixer]

Hi Amanda

I made it yesterday to try - but slight variations - chopped onions in TMX rather thna slicing,  used only 25g butter and 30g water to sweat the onions first, then after adding the port/sherry I had the basket over the lid to stop splashing everywhere and had the TMX on 100 deg and Reverse and speed 1 for 20 mins then Varoma temp, before adding soaked currants.

Will post proper recipe and pics later.

The other alternative would be to reduce the port/sherry in the TMX on Varoma to half or less volume before putting the onions in, remove and add when onions have been sweated.  I think you need the total volume of sherry port to get the full flavour.

It tastes better once cooled and I think will be better in a week or so.  Not as acid as ones with vinegar and sugar. 

To answer your question Tenina - there is no sugar added - just sugars from slowly caramelised onions, currants and what is in port/sherry.

[Amanda]

I chopped the onions in the TM and used 25 gm olive oil instead of butter and cooked it on 100C, speed 1 reverse.  Maybe I should have used the Varoma setting - I didn't think of that.  All the same, it wasn't anywhere near sweet enough, but improved vastly with the added brown sugar and ginger - everyone enjoyed it at my daughters 18th bbq lunch yesterday!