Recipe: Onion and blackcurrant jam

1 In a large Dutch oven, melt your butter slowly. Meanwhile, slice your onions thinly.

2 When your butter takes on a nice golden color, add your onion slices, grind some pepper over them, salt and add the caster sugar.

3 Cover your Dutch oven and let it sweat gently for 35 minutes, stirring from time to time with a wooden spatula.

4 After this time, add the blackcurrant liqueur, vinegar and red wine, remove the lid and, stirring constantly, let it cook down for another 30 minutes.

5 Test the seasoning with a small spoon, then transfer to a nice earthenware or porcelain jar. This jam is just as good served hot with pork medallions in a pot or venison steaks for example, as it is served cold with good pâtés or fine terrines, or to accompany foie gras.