Onion Jam

We often find ourselves buying way more onions than we need and then having to find a purpose for them. Between this recipe and pickling, we’re generally covered. Onion jam is a fantastic way to use a ton of onions and turn it into a long lasting and versitile spread. Put it on sandwiches, burgers, and brats, or combine with goat cheese and serve as part of a charcuterie. Flavored vinegars and wines can also be substituted in for the balsamic to add in different flavors.

Ingredients

  • 1 red large onion

  • 1 white large onion

  • 1 yellow large onion

  • 1/4 cup olive oil

  • 1/2 cup dark brown sugar, packed

  • 1/2 cup balsamic vinegar

  • salt to taste

  • pepper to taste

Directions

  • Dice or slice the onions into ribbons. The shape of the onions just a personal preference for this recipe.

  • Heat the olive oil in a large pan.

  • Once hot, add the onion. Cook over medium heat for 10 minutes.

  • Reduce the heat to medium-low and add the brown sugar. Stir to mix in. Stir every few minutes for 15 minutes total.

  • Add the balsamic or other acid of choice and stir, using the acid to dislodge any bits that have started to stick to the pan.

  • Cook on low for anywhere from 15 minutes to 1 hour, depending on the desired consistency. I normally let my onions cook for a full hour to really soften them up.

  • Add salt and pepper to taste. You may want wildly different amounts based on what acid you added earlier.

  • Remove from heat and optionally let cool before placing in a sterile jar or other container.

  • Refrigerate. This jam can last multiple months if prepared and stored properly.