There are so many things you can do with this onion jam. Add it to grilled cheese, pasta, pizza and roasted veggies.
- 2 tablespoons olive oil
- 2 large onions (about 1–1/2 pounds), roughly chopped
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup granulated sugar
- 2 sprigs fresh rosemary
- In a large sauté pan, heat the olive oil over medium-high heat.
- Sauté the onions until they turn soft and translucent and some are lightly browned at the edges, about 10-15 minutes.
- Reduce the heat to medium low and add the vinegar, salt and pepper. Continue cooking, letting the vinegar reduce, about 2-3 minutes.
- Stir in the sugar and rosemary. Increase the heat to medium-high and sauté for 10-15 minutes. The onions should be completely soft, jammy and caramelized.
- Let the jam cool before you store it.
You can use red onions, yellow onions, white onions, sweet onions or a mix.
For more rich and intense flavor, use balsamic vinegar instead of red wine vinegar.
For fresh herbs, you can substitute with thyme or include both rosemary and thyme.
You can swap light brown sugar for granulated sugar.
Store the jam in an airtight container in the refrigerator up to 2 weeks.
To keep the jam up to 2 months, put it in the freezer. Store in ice cube trays. They are easier to thaw and if you are adding them to simmering soups or sauces, you can throw in frozen cubes.
Keywords: onion jam