Easy Onion Jam
Looking for something fancy to put on your holiday cheeseboard? This recipe for easy onion jam is just the ticket. It’s sweet, savory, comforting and downright delicious. The key is caramelizing the onions completely before adding fresh herbs and brown sugar to create an aromatic, sticky masterpiece. Finishing it with a dash of balsamic vinegar gives it just the right amount of zing and complexity.
One batch makes about two cups of jam, so grab a couple of half-pint mason jars to store the leftovers in. There are a ton of ways to enjoy it: Add it to goat cheese crostini, spoon it over steak, spread it onto a grilled cheese sandwich or include it in a killer charcuterie spread. We can see your dinner guests swooning already.
2 tablespoons olive oil
3 Vidalia onions, cut into strips
Salt and pepper, to taste
2 sprigs thyme
2 sprigs rosemary
1 sage leaf
1 cup brown sugar
2 tablespoons balsamic or apple cider vinegar
1. Add oil to a large sauté pan. Once hot, add onions and stir to coat in oil. Stir until every piece is evenly coated, about 5 minutes. Don’t worry if your pan is full—the onions will shrink.
2. Cook the onions, uncovered, over medium-high heat for 20 minutes until browned, stirring occasionally. (You want them to sit long enough to brown but not so long that they’ll stick to the pan.)
3. Once the onions are totally brown and soft, add salt and pepper and stir. Reduce the heat to low and simmer 10 more minutes, stirring occasionally until onions are caramelized and cooked down.
4. Tie the thyme, rosemary and sage with kitchen twine. Add the bundle to the pan and combine, covering the herbs with the onions. Simmer until fragrant, about 3 to 5 minutes.
5. Cover the onions evenly with brown sugar. Let it sit and wait for the sugar to start melting, about 3 minutes. Then, stir to combine and let simmer until a bubbling caramel forms, about 5 minutes.
6. Stir in the vinegar. Simmer for 5 minutes more.
7. Remove the herbs and turn off the heat. Let the jam cool, then jar and refrigerate.