4 Serves
45 Mins
2 g
39 g
7 g
Place a saucepan over medium-low heat and melt the butter.
Ingredients, vitamins, and health benefits
Butter
Onion
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
89 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
306 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
22 g / 50 gSaturated Fat
4 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Add the finely sliced onions, salt, black pepper, and a fresh sprig of thyme to the saucepan. Sauté gently until the onions are soft and translucent, ensuring they do not brown.
Stir in the sugar, redcurrant jelly, and white vinegar. Continue to cook on low heat, stirring occasionally, until the liquid has reduced and the mixture reaches a thick, jam-like consistency.
Salt
Black Pepper
Fresh Sprig Thyme
Sugar
Redcurrant Jelly
White Vinegar
Vitamin A
30 µg / 900 µgVitamin C
31 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
89 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
22 g / 50 gSaturated Fat
4 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g