Uploaded March 2014 | Updated September 2026, 2 weeks ago
My Beef Medallions with Spicy Onion Jam is an easy recipe that always gets rave reviews. Below is the recipe for my Spicy Onion Jam, and you can find the full recipe on my website: annabel-langbein.com/recipes/beef-medallions-with-spicy-onion-jam/685
Spicy Onion Jam, by Annabel Langbein
2 medium white onions, halved and thinly sliced
1 red pepper, cored and finely sliced
4 cloves garlic, finely chopped
3 red chillies, seeded and finely chopped
2 tbsp olive oil
2 tbsp tomato paste
1 cup water
1 tbsp sugar
To make Spicy Onion Jam, place onions, pepper, garlic, chillies and olive oil in a pot and cook over medium heat until onion is soft and transparent (about 5 minutes). Add tomato paste and cook another 2-3 minutes until aromatic.
Stir in water, sugar, season, salt and pepper. Cook uncovered, stirring now and then so the mixture does not catch, until water has evaporated and oil comes to surface (15-20 minutes). Transfer to a sterilised jar and store in the fridge for up to 2 weeks.
My Beef Medallions with Spicy Onion Jam is an easy recipe that always gets rave reviews. Below is the recipe for my Spicy Onion Jam, and you can find the full recipe on my website: annabel-langbein.com/recipes/beef-medallions-with-spicy-onion-jam/685
Spicy Onion Jam, by Annabel Langbein
2 medium white onions, halved and thinly sliced
1 red pepper, cored and finely sliced
4 cloves garlic, finely chopped
3 red chillies, seeded and finely chopped
2 tbsp olive oil
2 tbsp tomato paste
1 cup water
1 tbsp sugar
To make Spicy Onion Jam, place onions, pepper, garlic, chillies and olive oil in a pot and cook over medium heat until onion is soft and transparent (about 5 minutes). Add tomato paste and cook another 2-3 minutes until aromatic.
Stir in water, sugar, season, salt and pepper. Cook uncovered, stirring now and then so the mixture does not catch, until water has evaporated and oil comes to surface (15-20 minutes). Transfer to a sterilised jar and store in the fridge for up to 2 weeks.
