Nothing transforms ordinary meals into extraordinary experiences quite like a spoonful of rich, caramelized onion jam. Whether you’re topping burgers, elevating cheese boards, or adding depth to weeknight dinners, these versatile recipes offer something for every taste and occasion. Get ready to discover 23 delicious ways to make your dishes sing with sweet, savory onion goodness!
Classic Caramelized Onion Jam
Elegant yet deeply comforting, caramelized onion jam transforms humble alliums into a sophisticated condiment that bridges rustic charm and refined flavor. This slow-cooked treasure develops complex sweetness through patient caramelization, yielding a versatile preserve that elevates everything from cheese boards to grilled meats. With its rich mahogany hue and velvety texture, it’s the secret weapon every home cook deserves in their culinary arsenal.
Ingredients
- 2 lbs yellow onions
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
- 1/2 cup dry red wine
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 sprig fresh thyme
Instructions
- Peel 2 lbs yellow onions and slice them into uniform 1/4-inch half-moons for even cooking.
- Heat 3 tbsp unsalted butter and 2 tbsp olive oil in a heavy-bottomed Dutch oven over medium heat until butter foams.
- Add all sliced onions to the pot and stir to coat thoroughly with the fat mixture.
- Cook onions for 10 minutes, stirring occasionally, until they begin to soften and turn translucent.
- Reduce heat to low and continue cooking for 45 minutes, stirring every 8-10 minutes to prevent scorching.
- Sprinkle 1/4 cup brown sugar and 1 tsp kosher salt over the onions, stirring to incorporate completely.
- Continue cooking on low for another 30 minutes until onions achieve a deep golden-brown color and reduced volume by half.
- Pour in 1/4 cup balsamic vinegar and 1/2 cup dry red wine, scraping any browned bits from the bottom of the pot.
- Add 1 sprig fresh thyme and 1/2 tsp black pepper, then simmer uncovered for 20 minutes until liquid reduces to a syrupy consistency.
- Remove thyme sprig and discard, then transfer jam to sterilized jars while still hot.
A luxurious transformation occurs as the onions slowly surrender their sharpness, emerging as a glossy, deeply flavored preserve with subtle sweetness balanced by acidic notes. The finished jam boasts a spreadable, chunky texture that clings beautifully to crackers and melts gracefully over warm dishes. Consider pairing it with sharp cheddar on crostini or using it as a glaze for roasted pork tenderloin to showcase its remarkable versatility.
Spicy Onion and Apple Jam
Elevating humble ingredients into something extraordinary, this Spicy Onion and Apple Jam transforms the sweet-sharp duality of onions and fruit into a sophisticated condiment. Imagine caramelized onions mingling with tender apples, all sparked by a gentle heat that builds slowly with each taste. This versatile preserve captures autumn’s essence in a jar, perfect for elevating everything from cheese boards to roasted meats.
Ingredients
– 2 large yellow onions
– 3 medium Granny Smith apples
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1 tbsp olive oil
– 1 tsp red pepper flakes
– 1/2 tsp kosher salt
Instructions
1. Peel and thinly slice 2 large yellow onions into uniform 1/4-inch slices.
2. Core and dice 3 medium Granny Smith apples into 1/2-inch cubes, leaving the skin on for texture and color.
3. Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium heat until shimmering.
4. Add sliced onions and 1/2 teaspoon kosher salt, stirring to coat evenly with oil.
5. Cook onions for 15-20 minutes, stirring occasionally, until they become translucent and begin to soften.
6. Reduce heat to medium-low and continue cooking onions for another 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown and caramelize fully.
7. Stir in diced apples and cook for 8-10 minutes until they begin to soften and release their juices.
8. Add 1 cup granulated sugar, 1/2 cup apple cider vinegar, and 1 teaspoon red pepper flakes to the pan.
9. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a simmer.
10. Simmer uncovered for 35-40 minutes, stirring frequently to prevent sticking, until the jam thickens and reaches 220°F on a candy thermometer.
11. Test the jam’s consistency by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger and not run back together.
12. Remove from heat and let cool for 15 minutes before transferring to clean jars.
Unctuous and complex, this jam achieves a perfect balance between sweet fruitiness and savory depth, with a texture that’s simultaneously chunky and spreadable. The gentle heat from red pepper flakes lingers pleasantly without overwhelming, making it exceptional paired with sharp cheddar on crackers or as a glaze for pork tenderloin. Its jewel-toned appearance and sophisticated flavor profile will become your secret weapon for transforming simple meals into memorable dining experiences.
Balsamic Red Onion Jam
On a crisp autumn afternoon, few culinary creations capture the essence of sophisticated simplicity quite like balsamic red onion jam. Offering a perfect balance of sweet and tangy notes, this versatile condiment transforms ordinary dishes into extraordinary culinary experiences. Its deep ruby hue and glossy texture make it as visually appealing as it is delicious.
Ingredients
– 4 large red onions
– 1/4 cup olive oil
– 1/2 cup balsamic vinegar
– 1/4 cup brown sugar
– 1/4 cup red wine
– 1 tsp salt
– 1/2 tsp black pepper
– 2 sprigs fresh thyme
Instructions
1. Peel and thinly slice 4 large red onions into uniform 1/4-inch slices.
2. Heat 1/4 cup olive oil in a large heavy-bottomed saucepan over medium heat until shimmering.
3. Add sliced onions and 1 tsp salt to the pan, stirring to coat evenly with oil.
4. Cook onions for 15 minutes, stirring occasionally, until they begin to soften and become translucent.
5. Reduce heat to medium-low and continue cooking for 30 minutes, stirring every 5 minutes, until onions are deeply caramelized and golden brown.
6. Add 1/4 cup brown sugar, stirring constantly for 2 minutes until sugar dissolves completely.
7. Pour in 1/2 cup balsamic vinegar and 1/4 cup red wine, scraping any browned bits from the bottom of the pan.
8. Add 2 sprigs fresh thyme and 1/2 tsp black pepper to the mixture.
9. Simmer uncovered for 45-60 minutes, stirring every 10 minutes, until liquid reduces to a thick, syrupy consistency that coats the back of a spoon.
10. Remove thyme sprigs and discard them from the jam.
11. Transfer the finished jam to a clean glass jar and let it cool completely to room temperature.
12. Refrigerate the jam for at least 2 hours before serving to allow flavors to meld.
This luxurious condiment achieves a perfect balance between the natural sweetness of caramelized onions and the complex acidity of balsamic vinegar. The resulting texture is simultaneously silky and substantial, with tender onion strands suspended in a glossy reduction. Try it spooned over creamy goat cheese crostini, paired with roasted meats, or as an unexpected topping for grilled vegetables to elevate your next gathering.
Sweet Onion and Fig Jam
Zestful autumn flavors find their perfect harmony in this sophisticated sweet onion and fig jam, where caramelized alliums meet the honeyed depth of ripe figs in a spread that elevates everything from cheese boards to roasted meats. Gently simmered with aromatic spices and a touch of balsamic vinegar, this condiment captures the essence of seasonal transition in a single jar. Its rich, complex sweetness balanced by subtle savory notes makes it an indispensable addition to any well-stocked pantry.
Ingredients
– 2 large sweet onions
– 8 ounces dried figs
– 1 cup granulated sugar
– 1/2 cup balsamic vinegar
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground cinnamon
Instructions
1. Peel and thinly slice 2 large sweet onions into uniform 1/4-inch pieces.
2. Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium heat until shimmering.
3. Add sliced onions and cook for 15 minutes, stirring occasionally, until translucent and slightly golden.
4. While onions cook, stem and quarter 8 ounces dried figs.
5. Reduce heat to medium-low and continue cooking onions for another 20 minutes until deeply caramelized and golden brown.
6. Add quartered figs, 1 cup granulated sugar, 1/2 cup balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cinnamon to the caramelized onions.
7. Bring mixture to a gentle simmer over medium heat, stirring constantly until sugar completely dissolves.
8. Reduce heat to low and maintain a bare simmer for 45 minutes, stirring every 10 minutes to prevent sticking.
9. Test jam consistency by placing a small spoonful on a chilled plate – it should hold its shape without running.
10. Remove jam from heat and let cool completely before transferring to clean jars.
Buttery soft figs meld with the savory-sweet intensity of slowly caramelized onions, creating a jam that spreads like velvet across crusty bread or sharp cheeses. The deep mahogany color hints at its complex flavor profile, where balsamic acidity cuts through the richness while cinnamon provides subtle warmth. Consider pairing it with aged gouda on crostini or as a glaze for pork tenderloin to fully appreciate its versatile elegance.
Onion and Maple Bourbon Jam
Crafting a condiment that bridges the gap between sweet indulgence and savory sophistication, this onion and maple bourbon jam transforms humble ingredients into an extraordinary spread. Caramelized onions meld with the rich, oaky notes of bourbon and the deep sweetness of pure maple syrup, creating a complex flavor profile that elevates everything it touches. The slow, patient cooking process coaxes out the onions’ natural sugars, resulting in a jam that is both luxurious and deeply satisfying.
Ingredients
– 2 tablespoons unsalted butter
– 4 large yellow onions, thinly sliced
– 1/4 cup bourbon
– 1/2 cup pure maple syrup
– 1/4 cup apple cider vinegar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Melt 2 tablespoons of unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium-low heat.
2. Add 4 large thinly sliced yellow onions and 1/2 teaspoon kosher salt to the skillet, stirring to coat the onions in the melted butter.
3. Cook the onions, stirring occasionally, for 45 to 50 minutes until they are deeply golden brown, soft, and have reduced significantly in volume. For the best caramelization, avoid stirring too frequently in the first 20 minutes to allow the onions to develop fond on the bottom of the pan.
4. Carefully pour 1/4 cup of bourbon into the skillet, standing back as it may flame up briefly.
5. Use a wooden spoon to scrape any browned bits from the bottom of the pan, incorporating them into the onion mixture.
6. Stir in 1/2 cup of pure maple syrup and 1/4 cup of apple cider vinegar until fully combined.
7. Reduce the heat to low and simmer the mixture, stirring frequently, for 20 to 25 minutes until the liquid has thickened to a jam-like consistency that coats the back of a spoon. To test for doneness, draw a line through the jam on the spoon; if the line holds, it is ready.
8. Season the jam with 1/4 teaspoon of freshly ground black pepper, then taste and adjust seasoning if necessary.
9. Remove the skillet from the heat and allow the jam to cool completely before transferring to an airtight container. For optimal flavor and food safety, ensure the jam is stored in a completely sterile jar if planning to keep it for more than a week.
Glossy and richly textured, this jam boasts a perfect balance of sweet maple and sharp, caramelized onion, punctuated by the warm, oaky finish of bourbon. Its versatile character makes it an exceptional pairing for sharp cheeses on a charcuterie board, a bold glaze for grilled pork chops, or simply spread thickly on a crusty baguette.
Rosemary and Thyme Onion Jam
Zestfully transforming humble alliums into something extraordinary, this rosemary and thyme onion jam captures the essence of autumn in a jar. Through slow caramelization, the onions develop a deep, complex sweetness that harmonizes beautifully with the earthy, aromatic herbs. The result is a versatile condiment that elevates everything from cheese boards to roasted meats with its sophisticated flavor profile.
Ingredients
– 2 pounds yellow onions
– 3 tablespoons olive oil
– 1/4 cup brown sugar
– 1/4 cup red wine vinegar
– 1/4 cup dry red wine
– 2 teaspoons fresh rosemary
– 1 teaspoon fresh thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Peel 2 pounds of yellow onions and slice them into uniform 1/4-inch thick half-moons for even cooking.
2. Heat 3 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
3. Add all sliced onions to the pot and stir to coat evenly with oil.
4. Cook onions for 10 minutes, stirring occasionally, until they begin to soften and become translucent.
5. Reduce heat to low and continue cooking onions for 45 minutes, stirring every 10 minutes to prevent sticking.
6. Sprinkle 1/4 cup of brown sugar over the onions and stir continuously for 2 minutes until sugar dissolves completely.
7. Add 1/4 cup of red wine vinegar and 1/4 cup of dry red wine, scraping any browned bits from the bottom of the pot.
8. Stir in 2 teaspoons of fresh rosemary, 1 teaspoon of fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
9. Simmer the mixture uncovered for 25-30 minutes, stirring frequently, until liquid reduces and jam thickens to a spreadable consistency.
10. Remove from heat and let cool completely before transferring to an airtight container. Aromatic and deeply caramelized, this jam achieves a perfect balance between sweet and savory with a velvety, spreadable texture that still maintains slight onion structure. Amazing alongside sharp cheeses on crostini or as a glaze for pork tenderloin, it brings sophisticated depth to simple dishes while storing beautifully in the refrigerator for up to two weeks.
Ginger and Onion Jam
Zesty yet sophisticated, this ginger and onion jam transforms humble alliums into a condiment of remarkable complexity. Caramelized slowly to develop deep, savory-sweet notes, it offers a perfect balance of piquant ginger and mellow onion richness. Elevate everything from cheese boards to grilled meats with this versatile preserve.
Ingredients
– 2 large yellow onions
– 3 tbsp fresh ginger
– 2 tbsp olive oil
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Thinly slice 2 large yellow onions into uniform half-moons for even cooking.
2. Peel and finely mince 3 tablespoons of fresh ginger to release its aromatic oils.
3. Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium-low heat until shimmering.
4. Add sliced onions and cook for 15 minutes, stirring occasionally, until translucent and softened.
5. Stir in minced ginger and cook for 2 more minutes until fragrant.
6. Sprinkle 1/4 cup brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the onion mixture.
7. Cook for 10 minutes, stirring frequently, until the sugar dissolves and onions begin to caramelize.
8. Pour in 1/4 cup apple cider vinegar, scraping any browned bits from the bottom of the pan.
9. Reduce heat to low and simmer uncovered for 35-40 minutes, stirring every 5 minutes, until the liquid reduces to a syrupy consistency and onions turn deep amber.
10. Remove from heat and let cool completely before transferring to an airtight container.
Wonderfully glossy and richly textured, this jam develops a beautiful balance between sweet caramelized onions and spicy ginger warmth. The sticky, jewel-toned preserve clings beautifully to sharp cheeses and cold cuts, while its complex sweetness makes it an exceptional glaze for roasted root vegetables or pork tenderloin.
Savory Onion and Garlic Jam
Meticulously caramelized onions and garlic transform into a sophisticated condiment that elevates everyday meals with its deep, complex sweetness balanced by subtle savory notes. This versatile jam captures the essence of slow-cooked perfection, where humble ingredients achieve extraordinary depth through patient preparation. Its rich amber hue and glossy texture promise to become your new secret weapon in the kitchen.
Ingredients
– 4 large yellow onions
– 8 cloves garlic
– 2 tablespoons olive oil
– 1/4 cup balsamic vinegar
– 2 tablespoons brown sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Peel and thinly slice 4 large yellow onions into uniform 1/4-inch slices.
2. Heat 2 tablespoons olive oil in a heavy-bottomed saucepan over medium heat until shimmering.
3. Add sliced onions and cook for 10 minutes, stirring occasionally until they begin to soften.
4. Reduce heat to low and continue cooking onions for 40 minutes, stirring every 5 minutes to prevent burning.
5. While onions cook, mince 8 cloves garlic until fine.
6. Add minced garlic to the caramelized onions and cook for 2 minutes until fragrant.
7. Stir in 2 tablespoons brown sugar until completely dissolved into the onion mixture.
8. Pour in 1/4 cup balsamic vinegar, scraping any browned bits from the bottom of the pan.
9. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring to incorporate evenly.
10. Simmer the mixture uncovered for 15 minutes, stirring frequently until liquid reduces and thickens to a jam-like consistency.
11. Remove from heat and let cool completely before transferring to an airtight container. Keeps its glossy sheen and spreads beautifully when chilled properly. Known for its velvety texture that melts over warm surfaces, this jam develops richer flavors overnight as the ingredients fully meld. Consider swirling it into cream cheese for an elegant appetizer or spooning over grilled steak to create an instant gourmet experience.
Smoky Bacon Onion Jam
Vividly transforming humble ingredients into a sophisticated condiment, this smoky bacon onion jam melds sweet caramelized onions with rich, savory bacon in a beautifully balanced spread. The slow-cooking process coaxes out deep, complex flavors that elevate everything from simple crackers to gourmet burgers. With its glossy texture and aromatic depth, this versatile jam brings restaurant-quality elegance to home kitchens.
Ingredients
– 1 pound thick-cut bacon
– 2 large yellow onions
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon maple syrup
– 1 teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
Instructions
1. Dice 1 pound thick-cut bacon into 1/2-inch pieces using a sharp chef’s knife.
2. Cook bacon in a large skillet over medium heat for 12-15 minutes until crispy and golden brown, stirring occasionally to ensure even cooking.
3. Transfer cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
4. Thinly slice 2 large yellow onions into uniform 1/4-inch slices for even caramelization.
5. Cook onions in the reserved bacon fat over medium-low heat for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown and become very soft.
6. Add 1/4 cup brown sugar, 1/4 cup apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper to the caramelized onions.
7. Return the cooked bacon to the skillet and stir all ingredients until thoroughly combined.
8. Reduce heat to low and simmer the mixture for 15-20 minutes, stirring frequently, until the liquid reduces to a thick, syrupy consistency that coats the back of a spoon.
9. Remove from heat and let the jam cool completely in the skillet for 30 minutes to allow flavors to meld and texture to set properly.
10. Transfer the cooled jam to an airtight container and refrigerate for at least 2 hours before serving to enhance flavor development.
Zestfully balancing sweet and savory elements, this jam develops a luxurious, spreadable texture with visible bacon bits suspended in the glossy onion mixture. The final product offers subtle heat from cayenne that builds gradually, while the smoked paprika provides authentic wood-fired depth without overwhelming the palate. Consider serving it warm over baked brie, layered in grilled cheese sandwiches, or as an unexpected topping for seared scallops to showcase its remarkable versatility.
Apricot and Onion Jam
Just when you thought jams couldn’t get more sophisticated, this golden-hued apricot and onion confiture arrives to elevate your charcuterie boards and cheese plates with its perfect balance of sweet and savory notes. Jewel-toned apricots mingle with slowly caramelized onions in a preparation that transforms humble ingredients into something truly extraordinary. The resulting preserve offers a complex flavor profile that dances between fruity brightness and deep, savory richness.
Ingredients
– 2 pounds fresh apricots
– 2 large yellow onions
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
Instructions
1. Halve 2 pounds of fresh apricots and remove the pits, then roughly chop the fruit into 1/2-inch pieces.
2. Thinly slice 2 large yellow onions into uniform 1/4-inch slices to ensure even cooking.
3. Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
4. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they become translucent and begin to soften.
5. Reduce heat to medium-low and continue cooking the onions for another 25-30 minutes, stirring every 5 minutes, until they develop a deep golden-brown color and sweet aroma.
6. Add the chopped apricots, 1 cup granulated sugar, 1/2 cup apple cider vinegar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes to the caramelized onions.
7. Increase heat to medium and bring the mixture to a gentle boil, stirring constantly to dissolve the sugar completely.
8. Reduce heat to maintain a steady simmer and cook for 35-40 minutes, stirring frequently with a wooden spoon to prevent sticking.
9. Test for doneness by dragging your spoon through the mixture – when it leaves a clear path that doesn’t immediately fill with liquid, the jam has reached the proper consistency.
10. Remove from heat and let cool for 15 minutes before transferring to sterilized jars.
11. Process jars in a boiling water bath for 10 minutes to seal properly, ensuring the jars are completely submerged with 1 inch of water covering them.
12. Store the sealed jars in a cool, dark place for up to 6 months. Something magical happens when the sweet-tart apricots meld with the deeply caramelized onions, creating a jam with both velvety texture and crystalline fruit pieces. Spoon it over baked brie for an impressive appetizer, or pair it with roasted pork to cut through the richness with its bright acidity.
Tomato and Onion Jam
Oozing with deep, caramelized sweetness and a subtle tang, this tomato and onion jam transforms humble ingredients into a sophisticated condiment that elevates everything from cheese boards to grilled meats. Onions slowly melt into jammy perfection while tomatoes concentrate into rich, complex flavors that develop beautifully over gentle heat. This versatile preserve captures the essence of late summer harvest in a jar, ready to enhance your culinary creations with its luxurious texture and balanced acidity.
Ingredients
– 2 pounds ripe tomatoes
– 2 large yellow onions
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
Instructions
1. Core the tomatoes and score an “X” on the bottom of each one with a sharp knife.
2. Blanch the tomatoes in boiling water for 30 seconds until the skins begin to peel back.
3. Transfer the tomatoes immediately to an ice water bath to stop the cooking process.
4. Peel the tomato skins completely and discard them.
5. Cut the peeled tomatoes into 1/2-inch dice, collecting any juices in the bowl.
6. Peel the onions and slice them into uniform 1/4-inch thick half-moons.
7. Heat the olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
8. Add the sliced onions and cook for 15 minutes, stirring occasionally, until they become translucent.
9. Reduce the heat to medium-low and continue cooking the onions for another 25 minutes until they turn golden brown and caramelized.
10. Add the diced tomatoes and their collected juices to the caramelized onions.
11. Stir in the granulated sugar, apple cider vinegar, kosher salt, black pepper, and red pepper flakes until well combined.
12. Bring the mixture to a gentle simmer over medium heat, then reduce to low heat.
13. Cook uncovered for 1 hour and 30 minutes, stirring every 15 minutes to prevent sticking.
14. Continue cooking for another 30 minutes until the mixture thickens to a spreadable consistency and most liquid has evaporated.
15. Test the jam’s readiness by dragging a spoon across the bottom of the pot—it should leave a clear path that fills slowly.
16. Remove the pot from heat and let the jam cool completely to room temperature.
17. Transfer the cooled jam to clean glass jars and refrigerate for up to 3 weeks.
Zesty yet deeply sweet, this jam achieves a remarkable balance between the tomatoes’ bright acidity and the onions’ caramelized richness. The final texture should be thick and spreadable with tender pieces of onion suspended in the glossy tomato reduction. Consider pairing it with sharp cheddar on crostini, swirling it into cream cheese for a sophisticated bagel spread, or using it as a glaze for roasted chicken to add complex sweetness and depth.
Herbed Onion and Wine Jam
Crafted with patience and precision, this Herbed Onion and Wine Jam transforms humble alliums into a sophisticated condiment that elevates everything from cheese boards to grilled meats. The slow caramelization process coaxes out the onions’ natural sweetness, while the wine and herbs add layers of complex flavor. This versatile preserve captures the essence of autumn in every spoonful, perfect for both everyday meals and special occasions.
Ingredients
– 2 lbs yellow onions
– 2 tbsp olive oil
– 1 cup dry red wine
– 1/2 cup granulated sugar
– 1/4 cup red wine vinegar
– 2 tbsp fresh thyme leaves
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Peel and thinly slice 2 lbs yellow onions into uniform 1/4-inch slices.
2. Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
3. Add sliced onions and cook for 10 minutes, stirring occasionally with a wooden spoon.
4. Reduce heat to low and continue cooking onions for 45 minutes, stirring every 10 minutes to prevent sticking.
5. Sprinkle 1/2 cup granulated sugar over the caramelized onions and stir to combine completely.
6. Pour in 1 cup dry red wine and 1/4 cup red wine vinegar, scraping any browned bits from the bottom of the pot.
7. Add 2 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper to the mixture.
8. Increase heat to medium-high and bring the mixture to a gentle boil.
9. Reduce heat to maintain a steady simmer and cook uncovered for 60 minutes, stirring occasionally.
10. Test the jam’s consistency by dragging a spoon across the bottom of the pot; it should leave a clear path that fills in slowly.
11. Remove from heat and let cool for 15 minutes before transferring to clean jars.
Velvety and rich, this jam achieves a beautiful balance between sweet caramelized onions and the sharp complexity of red wine. The texture spreads beautifully on crusty bread or melts gracefully over warm brie. Consider pairing it with sharp cheddar on crostini or using it as a glaze for pork tenderloin to create memorable flavor combinations.
Conclusion
Beyond their simple ingredients, these 23 onion jam recipes offer endless possibilities to elevate your meals. Whether you’re hosting a party or enjoying a quiet dinner, there’s a perfect recipe waiting for you. We’d love to hear which ones become your favorites—leave a comment below and share your creations on Pinterest so other home cooks can discover these delicious ideas too!
