Onion jam, like tomato jam, was a brand new recipe to me.
The idea of another savory sandwich spread was intriguing… But, I figured I would like it. Onions are one of my favorite aromatics.
To change my jam up I used a vanilla balsamic, and a tad bit more brown sugar. Next time I plan to reduce the brown sugar and add in a splash of apple cider vinegar (instead of red wine) with the vanilla balsamic. Yum.
Curious about what to use your jam on? I spread it in wraps, sandwiches, and slathered on burgers. Tracy (Shutterbean author) compiled a lovely list of uses for caramelized onion jam. A few ideas include on pizza, as a hot dog topper, or shoved in a grilled cheese. Check out the other suggestions here.
Adapted from Shutterbean.com
- 2 tbsp olive oil
- 6-7 small-ish/medium (or 4 large) yellow onions, thinly sliced
- salt and pepper to taste
- 1 1/2 tbsp vanilla balsamic vinegar (you can use any balsamic you have)
- 1 1/2 tbsp red wine vinegar
- 3 tbsp brown sugar
To Make the Jam:
- Heat the olive oil over medium heat in a heavy bottom pan. Once the oil is shiny add the sliced onions. Cook for about 20 minutes, stirring occasionally.
- Season with salt and pepper, cook 10 more minutes stirring occasionally. The onions should be starting to brown at this point.
- Slightly lower the heat, add the red wine vinegar and balsamic vinegar. Cook 5 – 10 more minutes stirring frequently.
- Stir in the brown sugar and continue to cook for 10 more minutes, or until the onions are very soft and fully caramelized.
- Cool to room temperature and transfer to a mason jar. Store in a mason jar in the refrigerator. Will keep for 2 weeks.