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.
I looked through an assortment of recipes online, and finely decided to base my jam off Shutterbean’s Caramelized Onion Jam. I love the simplicity and room for variation!
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.
Onion Jam
Adapted from Shutterbean.com
Ingredients:
- 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.
About bigfatbaker
ooh i love caramelized onions… how interesting that you can make a jam out of it. i’m getting so hungry thinking about this on grilled cheese…mmm!
Wonderful. There are so many delicious applications for this – I’m sure it would never last the whole two weeks that you say it will keep!
Oooh-this does have a place in my fridge. Great condiment and the uses for it are endless. Carmelized onion jam on top-yum!
I love onion jam. awesome!
I have got to wrap my head around this and try it. I do love me some onions.
That sounds great on burgers or on a turkey and cranberry panini.
I bet this would be AWESOME in some sort of rustic crostata! YUM!
Erin, this sounds amazing! My dad could eat a whole raw onion, so I’d love to make this for him
This looks awesome! I would slather this on grilled hot dogs and burgers…yum!
Mmm…this looks so delish. Was actually thinking of making some onion jam soon!
I simply LOVE Onion Jams. I do a delicious Red Onion Relish that is the same basic principal; great for gift giving too. Really enjoyed your rendition – and doesn’t the kitchen just smell divine once you start sauteing ?!
I just made this with 4 pounds of onions. I doubled the last three ingredients. It came out AMAZING. Thank you for this recipe