PANTRYFLEX

blend · chutney

★ STARRED KITCHENPrep 10 min

Sumacdock Onion Jam

Independent adaptation of a publicly published Gaggan Anand recipe. Not affiliated with, sponsored by, or endorsed by Gaggan Anand.

From a starred kitchen.

Ratio

Ratio by volume: Red Wine 51 ml, Balsamic 46 ml
Red Wine 51 mlBalsamic 46 ml

Ingredients

  • Onion — 100 g red onions, sliced
  • Red Wine — 50 g red wine
  • Sugar — 50 g sugar
  • Balsamic — 50 g cherry balsamic vinegar
  • Cinnamon — 1 cinnamon stick
  • Bay Leaf — 1 bay leaf

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Sumacdock Onion Jam wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 2 national awards

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First run is small.

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Provenance

Indian progressive chef of Gaggan and Gaggan Anand in Bangkok; Michelin and Asia's 50 Best rankings. Molecular Indian tasting menus; formerly El Bulli stage influence.

Originally published as Onion Jam (Cherry-Balsamic).

Adapted from a Gaggan Anand recipe (Gaggan Anand / World's 50 Best Masterclass).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Gaggan Anand / World's 50 Best Masterclass (published as “Onion Jam (Cherry-Balsamic)”). Full citation lives in Provenance.

Companion jar