Caramelized Onion Jam (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.45 lb (3 medium) sweet onions (yellow, white, or red varieties work)
02 -
3 Tbsp olive oil or avocado oil
03 -
6 oz (3/4 cup) cane sugar, brown sugar, or coconut sugar
04 -
Few sprigs fresh thyme (approximately 0.1 oz)
05 -
1 bay leaf
06 -
1/2 cup balsamic vinegar or red wine vinegar
07 -
1/4 tsp salt, adjustable to taste
# Instructions:
01 -
Peel and dice (or slice) the onions. Heat oil in a large heavy-bottomed pot over medium-high heat. Once hot, add the onions and cook for 15 minutes, stirring frequently, until tender and golden-brown.
02 -
Reduce heat to low, add the thyme sprigs and bay leaf, and cook for 3-5 minutes to infuse flavors.
03 -
Sprinkle sugar evenly over the onions without stirring, and let it cook undisturbed for 5 minutes to melt properly. Increase heat to high and cook for another 5 minutes until the sugar caramelizes to a golden-brown color, monitoring closely to prevent burning.
04 -
Add the balsamic vinegar and stir to incorporate. Simmer on low heat for 5 minutes until mixture thickens. The jam is ready when a spoon drawn across the bottom of the pan leaves a clear trail for several seconds.
05 -
Remove the thyme sprigs and bay leaf, taste and adjust seasoning if necessary. Allow the jam to cool completely before transferring to a sterilized jar for storage.
# Notes:
01 -
This recipe yields approximately 1.5 cups (14 oz/400g) of onion jam.
02 -
For easier dicing, slice onions in half from root to stem, place cut-side down, and make horizontal then vertical cuts before slicing across.
03 -
If sugar clumps form, continue cooking gently until they melt back into the mixture.