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Caramelized Onion Jam

A sweet and tangy spreadable condiment made from slow-cooked caramelized onions. This glossy, complex jam requires just five basic ingredients and transforms humble onions into a decadent topping perfect for charcuterie boards, burgers, cheese platters, and sandwiches.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 2-tablespoon servings
Course: Sauces and Condiments
Cuisine: French-Inspired
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds yellow onions about 8 to 10 medium onions, peeled and sliced into thin half-moons
  • 3 tablespoons unsalted butter
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh thyme leaves optional but recommended

Equipment

  • Large heavy-bottomed pot or Dutch oven (at least 4-quart capacity)
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or heat-resistant spatula
  • Measuring spoons and cups
  • Airtight glass jars for storage

Method
 

  1. Peel your onions and slice them into thin half-moons about 1/4 inch thick for uniform cooking.
  2. Place your large heavy-bottomed pot over medium heat and add the butter. Let it melt completely and coat the bottom of the pot.
  3. Add all your sliced onions to the melted butter and stir well to coat them evenly.
  4. Lower the heat to medium-low and cook the onions uncovered, stirring occasionally every 5 to 8 minutes for 45 minutes until they turn deep golden brown.
  5. Once the onions reach a deep golden color (around the 45-minute mark), add your balsamic vinegar, honey or brown sugar, salt, pepper, and thyme if using. Stir well to combine.
  6. Continue cooking for another 3 to 5 minutes until the mixture reaches a spreadable jam-like consistency where most of the liquid has evaporated and you can run a spoon through it and it leaves a trail.
  7. Remove the pot from heat and let the jam cool to room temperature before transferring it to clean glass jars.

Notes

Store onion jam in airtight glass jars in the refrigerator for 3 to 4 weeks or freeze for up to 3 months. Always use a clean spoon when removing jam. The jam can be served at room temperature or gently warmed. Perfect for charcuterie boards, burgers, sandwiches, or paired with cheese.