Caramelised onion jam gravy

Active time: 15 min
Total time: 2 h


CARAMELISED ONION JAM Caramelised onion jam gravy

  • 2 tbsp olive oil
  • 1200 g brown onion (approx. 8), cut into quarters
  • 100 g brown sugar
  • 200 g dry white wine
  • 80 g verjuice
  • 4 tsp kecap manis (sweet soy sauce)
  • 1 tsp ground black pepper
  • 1 tsp yellow mustard seeds
  • 1 tsp sea salt


  • 2 garlic cloves
  • 4 sprigs fresh thyme, leaves only
  • 350 g water
  • 2 – 3 tsp Chicken stock paste (see Tips)
  • 1 tbsp plain flour
  • 50 g red wine



  1. Place all onion jam ingredients into mixing bowl and cook 50 min/ 100°C/ speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
  2. Scrape down sides of mixing bowl with spatula, then cook for a further 20-30 min/ 100°C/ speed 1.5, or until most of the liquid has reduced, placing simmering basket instead of measuring cup onto mixing bowl lid.
  3. Transfer into a sealable storage container, then allow to cool to room temperature before placing into refrigerator until ready to use.


  1. Place garlic and thyme into mixing bowl and chop 3 sec/ speed 7. Scrape down sides of mixing bowl with spatula.
  2. Add all remaining gravy ingredients, including 200 g of the reserved onion jam and cook 15 min/ Varoma/ reverse spoon/ speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid. Transfer gravy into a serving jug and serve warm.


· Please refer to The Basic Cookbook or Everyday Cookbook for the Chicken stock paste recipe.
· For a quick and tasty canapé, make the wonton cups from the Peanut and soba noodle wonton cups, then fill with some of the caramelised onion jam. Top the jam with a piece of Camembert cheese or prosciutto and serve warm.
· Transfer leftover caramelised onion jam into sealable storage jars to make lovely gifts for friends and family.
· If you don’t want lots of leftover caramelised onion jam, reduce all jam ingredient quantities by half and cook for a total 45 min/100°C/speed 1.5 in steps 1 & 2.
UTENSILS Thermomix parts: Simmering basket, Spatula, Measuring cup; Useful items: sealable container, serving jug
SERVING SIZE 6 portions
NUTRITIONAL LEVEL per 1 portion (Caramelised onion gravy): Energy 931 kJ / 222 kcal; Protein 5 g; Carb 29 g; Fat 7 g; Cholesterol <1 mg; Dietary fibre 5 g
This recipe is from Vorwerk International.

Cereals and Raisins Bread

Thermomix® time: 2 min

Ingredients Cereal and Raisins Bread

  • 1 tbsp honey
  • 50 g butter
  • 350 g flour
  • 100 g brown sugar
  • 250 g milk
  • 100 g raisins
  • 10 g sesame seeds
  • 10 g flax seeds
  • 1 egg yolk


  1. Preheat oven to 200ºC.
  2. Place honey, butter, flour, sugar and milk into mixing bowl and mix 10 sec/ speed 6.
  3. Knead 1 min/ dough mode.
  4. Add raisins, sesame and flax seed and set 1 min/ dough mode.
  5. Shape by hand small breads with the help of two spoons, brush with scrambled egg yolk and sprinkle with some more seeds.
  6. 6. Bake for about 30 minutes in a silicone tray.

Energy Bars with Honey

Thermomix® time: 3 min

Ingredients Energy Bars

  • 160 g butter and a bit more to grease
  • 100 g brown sugar
  • 120 g honey
  • 400 g multi-cereal muesli with tropical fruits
  • 100 g peanut butter


  1. Preheat oven to 160ºC.
  2. Line a baking tray with tracing paper greased with butter.
  3. Place butter, sugar and honey into mixing bowl and set 2 min/ 100ºC/ speed 2.
  4. Add cereals and peanut butter and set 1 min/ reverse position/ speed 2.
  5. Spread dough into the tray, with a height not superior to 1 cm. Place in the oven and bake for 25 minutes or until golden.
  6. Cut in small rectangles while hot and let it cool. Wrap in tracing paper and reserve in hermetic boxes.

Tomato Chutney

Thermomix® time: 90 min
Total time: 100 min


  • 1 kg tomato, peeled Tomato chutney
  • 1 onion, peeled
  • 200 g apple
  • 80 g sultanas
  • 80 g raisins
  • 80 g dates
  • 400 g cider vinegar
  • 350 g soft brown sugar
  • 5 g salt
  • 5 g yellow mustard seed
  • 5 g ground allspice


  1. Place tomato and onion into mixing bowl and chop 5 sec/ speed 4.
  2. Add the remaining ingredients and cook 90 min/ 100ºC/ reverse position/ speed spoon.
  3. Put in sterile vials and keep in cold (it lasts about 6 months).