Make Ahead

Onion Jam

November  5, 2013
3 Ratings
  • Makes about 2 cups
Author Notes

This is the secret recipe I keep in my (metaphorical) back pocket. It’s my chosen way of winning friends and influencing people. I think I’ve made it for every party I’ve hosted for the past four years. Dollop it on crackers with brie or blue cheese, and you've got an instant party appetizer. It's also heavenly on a burger, and it makes a wonderful savory tart filling. I love it so, so much. —ieatthepeach

Test Kitchen Notes

This is a very nice condiment that would work very well on a burger, or with ricotta on a cracker as Ieatthepeach suggested. You could even put them on mashed potatoes, baked potatoes, or a bland protein such as a grilled chicken breast. The combination of thyme and orange zest is inspired! Next time, I would reduce the brown sugar to 2 tablespoons. —Tarragon

What You'll Need
  • 1 tablespoon olive oil
  • 2 sweet yellow onions, sliced as thinly as possible
  • Salt to taste
  • 1/3 cup balsamic vinegar
  • 1/3 cup red wine vinegar
  • scant 1/4 cups brown sugar
  • 1 teaspoon finely grated orange zest
  • Leaves from 2 to 3 sprigs fresh thyme
  1. Heat olive oil in a saucepan over medium heat. Add onions and a large pinch of salt, and cook, stirring occasionally, for 25 to 30 minutes, or until almost all the liquid has boiled away and the onions are a pale blond color.
  2. Add balsamic vinegar, red wine vinegar, brown sugar, orange zest, and thyme. Return to a boil and continue to cook for about 20 minutes, or until the mixture has reduced and thickened to a jam-like consistency. Taste and adjust the salt, if necessary.
  3. Serve warm with bread and cheese, or at room temperature with almost anything else. The jam will keep in the fridge, tightly covered, for up to 5 days.
Contest Entries

See what other Food52ers are saying.

  • amanda russell
    amanda russell
  • NancyfromVictoria
  • tanteilonka
  • ieatthepeach

5 Reviews

amanda R. December 26, 2017
Delicious and super easy! I only used one onion, to test this recipe out, and it's great. Planning to use this on top of a flatbread if my dough turns out.
NancyfromVictoria March 24, 2014
I guess I could process it and keep it in jars?

Now that I started jamming I want to process everything. :-)
ieatthepeach March 24, 2014
I know the feeling! :) I wouldn't recommend water-bath canning with this jam--the recipe isn't designed for it, and it may not be acidic enough to keep safely at room temperature. However, it'll keep beautifully in the freezer for at least 6 months, and possibly as long as a year. (It's never lasted that long in my house.)
NancyfromVictoria March 24, 2014
I am glad I asked. Will make batches and freeze it. Thank you so much. Looks amazing.
tanteilonka December 27, 2013
Huge hit. Make more next time, also make in advance. Used only 2 TB brown sugar. Served with sliders.