Recipe Onion jam

1. Finely slice the red or white onion and sweat in a pan with the olive oil and half the butter over strong heat.
2. Once the onions have started to brown, add the remaining butter, salt and pepper and add a tablespoonful of Herbes de Provence and add the brown sugar. Leave to simmer for 5 minutes.
3. Pour in the vinegar followed by the white wine and reduce over strong heat, leaving the lid off the pan to let the alcohol evaporate.
4. Then add the grenadine, stir well and cook over low heat for around 30 minutes.
5. Pour the preparation into your Le Parfait Super jars and immediately proceed with heat treatment of this onion jam for 1 hour at 100°C.

The jam can be stored for several months.