Onion Jam is a slow-cooked preserve that transforms humble onions into a rich, glossy condiment with remarkable depth. As the onions gently soften and caramelize, their natural sweetness intensifies, balanced by savory notes and a subtle touch of acidity. The result is tender, spreadable, and complex, with layers of buttery richness, mellow allium flavor, and a lingering finish on the palate. Spoon it onto a cheeseboard, tuck it into a grilled cheese sandwich, or serve it alongside roasted meats to add warmth and contrast. Sweet without being cloying and savory without becoming heavy, onion jam brings a polished, versatile character to both simple snacks and elaborate dishes.

Ingredients

• 2 tablespoons olive oil
• 3 large, sweet onions, cut into 1/4-inch dice
• 2 parsley sprigs
• 2 Fresh Thyme sprigs
• 1 fresh rosemary sprig
• 1 cup sugar
• 3/4 cup white balsamic vinegar
• ½ teaspoon of Kosher salt

Process

1. Heat the olive oil in a large pot over medium heat until it shimmers. Add the onions and cook over medium heat, stirring occasionally, until golden brown, about 15 minutes.
2. Tie the parsley, thyme, and rosemary with kitchen twine. Add the herb bundle to the diced onions. Cook over low heat, stirring a few times, until fragrant, about 3 minutes.
3. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, for about 5 minutes.
4. Turn the heat to high and cook without stirring for about 6 minutes, until the caramel turns amber brown. Then reduce the heat to low.
5. Stir in the white balsamic vinegar. Simmer over low heat for about 5 minutes, stirring occasionally, until the jam thickens and the vinegar is absorbed. Remove the herb bundle. Season with salt and let the jam cool until warm.

Note: The caramelized onion jam can be refrigerated for up to five days. Serve warm or at room temperature.

08/01/2026

Tagged: appetizer, dinner, Entree, Food, jam, lunch, onion, onion jam, recipe, recipes, vegetarian