Caramelized Onion Jam

This caramelized onion jam transforms simple onions into a deeply flavorful condiment that elevates sandwiches cheeses and grilled meats with its balance of sweetness and umami. I first made this on a quiet Sunday afternoon and it quickly became a staple for all our family gatherings adding a gourmet touch with minimal effort.

I remember the first time I spread this on a warm baguette it instantly impressed everyone at the table. Its my go-to for elevating ordinary meals with minimal fuss.

Ingredients

• 4 large onions thinly sliced: adds natural sweetness and texture choose firm onions for best results
• 2 tablespoons olive oil: provides a rich base flavor use extra virgin for quality
• 1 tablespoon balsamic vinegar: adds tangy depth opt for aged balsamic if possible
• 1 tablespoon brown sugar: enhances caramelization choose unrefined for richer flavor
• 1 teaspoon fresh thyme leaves: contributes earthy notes pick fresh fragrant sprigs
• Salt to taste: balances flavors
• Black pepper to taste: adds subtle heat
• 1/4 cup water: helps deglaze and create syrupy consistency

Step-by-Step Instructions

Prepare the Onions:

Thinly slice the onions ensuring uniform thickness to allow even cooking. Use a sharp knife to avoid crushing them and affecting the final texture.

Heat the Olive Oil:

Warm the olive oil in a large skillet over medium heat then add the onions with a pinch of salt stirring to coat evenly. This helps draw out moisture and begin the caramelization.

Cook the Onions:

Cook the onions over medium heat for about ten minutes stirring occasionally until they start to soften and turn golden.

Reduce the Heat:

Lower to gentle heat and continue cooking for twenty-five to thirty minutes stirring frequently to achieve a rich deep brown color without burning.

Add Vinegar and Sugar:

Incorporate balsamic vinegar and brown sugar stirring well to combine flavors and deglaze the pan lifting flavorful bits from the bottom.

Add Water and Thyme:

Pour in water and sprinkle thyme leaves then cook for another five to ten minutes allowing the jam to thicken and flavors to meld.

Final Seasoning:

Taste and adjust with salt and pepper removing from heat once balanced and syrupy.

Cool and Store:

Allow to cool slightly before transferring to an airtight container refrigerate up to two weeks.

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I love how fresh thyme lifts the sweetness of the onions creating a memorable flavor. It was a hit the first time I served it at a family brunch and it continues to be requested at gatherings.

Storage Tips

Keep refrigerated in airtight container for up to two weeks. Freeze for longer storage up to three months ensuring it cools completely before freezing. Preparing ahead allows easy addition to meals throughout the week.

Ingredient Substitutions

Red onions provide milder sweeter taste. Apple cider or red wine vinegar can replace balsamic. Honey or maple syrup can be used instead of brown sugar. Rosemary or sage works as an alternative to thyme.

Serving Suggestions

Spread on cheese boards pairs with sharp cheeses. Top grilled meats or poultry for added flavor. Use on sandwiches burgers or crostini for a gourmet twist.

Cultural Context

Caramelized onion condiments are popular across European cuisines enhancing the natural sweetness of onions. Traditionally served with meats cheeses or incorporated into pastries adding depth of flavor.

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Frequently Asked Questions About Recipes

→ How long can I store caramelized onion jam?

It will keep for up to 2 weeks in an airtight container in the refrigerator or up to 3 months in the freezer.

→ Can I use a different vinegar?

Yes, apple cider vinegar or red wine vinegar work well if you prefer a different tangy profile.

→ Can I make it ahead of time?

Absolutely. You can prepare it several days in advance and store it chilled until ready to serve.

→ Is this jam sweet or savory?

It is a balanced blend of sweet and savory with deep caramel notes and mild acidity.

→ What can I pair it with?

Try it on cheese boards, sandwiches, burgers, grilled meats, or even as a crostini topping.

→ Can I reduce the sugar?

Yes, you can halve the sugar or use honey or maple syrup for a natural sweetness.