For awhile I’ve been intrigued with the whole concept of “onion jam.” Sweet and savory in one bite. And who doesn’t like some beautifully caramelized onions?? A few days ago I was making sliders for our Saturday Nighters group and decided to give this jam a try. It is infinitely versatile in it’s flavor and utilization. You can change up the vinegar flavors and the herbs, use red or white onions, and adjust the sweetness level based on personal preference. Add a little bowl of onion jam to your charcuterie board, spread some on your burger or grilled cheese, add it to sauces for meat and poultry, and, of course, spread some on your roast beef sandwich. It’s easy to make, smells wonderful on the stove, and can be stored for several months in the refrigerator. The recipe below made approximately one pint of jam.

Ingredients:

1/4 cup of olive oil

2 large sweet onions diced (approximately 3 cups of diced onion)

Fresh parsley, rosemary, and bay leaves

2/3 cup of granulated sugar

2/3 cup vinegar (I used fig)

salt to taste

In a Dutch oven or heavy skillet heat the olive oil over medium high heat, and add the diced onions. Cook for 15-20 minutes stirring occasionally. Tie your fresh herbs with kitchen twine and add to the onions. Cook an additional 3-5 minutes.

Reduce the heat to medium and sprinkle the sugar over the onions. Without stirring, allow the sugar to melt. This took approximately 5 minutes.

Once the sugar has melted into the onions increase the heat to high and cook without stirring until the mixture is amber brown in color, approximately 5 minutes.

Once again, adjust the temperature. This time to low. Discard the herbs and stir in the vinegar. Cook an additional 5 minutes or so, stirring occasionally.

Remove from the heat and allow to cool. Taste and add salt if desired. Store in the refrigerator.

NOTES: You can use any kind of vinegar…balsamic, cider, white wine, champagne, fig.

Use any herbs you want to pair with the onion and vinegar. Rosemary and thyme are two of my favorites. Make sure you bundle them with twine to make them easier to pull.