Onion Jam

Balsamic Vinegar infused Onion Jam

 

Onion Jam is an unusual, versatile and surprisingly delicious condiment, that will elevate every dish you pair it with. You can spread in on muffins, focaccia bread, make sandwiches, top a roast chicken or seared fish…. the possibilities are endless.

If you have been reading my blog, you will have noticed the affinity my family has for onions. To say that we love them is putting it mildly. We LOVE Onions! And this recipe roasts caramelizes and extracts those wonderful aromatic, acidic, salty, spicy, sweet flavors to make this amazing jam that simply just goes with everything.

I use Yellow Onions for this recipe that becomes sweeter, the longer they cook. Vidalia Onions are an excellent choice too.

I used the aged Aceto, The Original Balsamic Vinegar of Modena that I got directly from the company at the IFBC – The International Food Blogger Conference 2017 was held in the “Farm to Fork” Capital of Sacramento, on September 29/30, 2017, last year.

Pair the Onion Jam with my Delectable Buttermilk Corn Muffins.

Onion Jam
Balsamic Vinegar Infused Onion Jam

Onion Jam

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Passive Time 4 - 4 ounce jars

This recipe roasts, caramelizes, and extracts those wonderful aromatic, acidic, salty, spicy, sweet flavors to make this amazing jam that simply just goes with everything.

Ingredients

  • 24 ounces or 3 medium-size Yellow onions, peeled and diced
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive oil
  • 3 Tablespoons Sugar
  • 1/2 teaspoon Red Chili powder
  • 3/4 teaspoon Salt
  • 1/4 Cup Honey
  • 1/4 Cup Balsamic Vinegar

Instructions

  1. Melt butter in a Dutch oven or heavy pot over medium heat. Add Olive oil and heat for a few seconds
  2. Add the onions, salt, sugar and chili powder. Stir to combine, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes till the onions caramelize and look a beautiful golden brown. Cook them longer till they reach that stage.
  3. Now add the honey and balsamic vinegar. This will add the acidity and help it bring to a jam like consistency.
  4. Taste the jam, and adjust salt if necessary.
  5. Remove mixture from heat, and allow to cool slightly. Spoon the jam into a sterilized jar, then allow to cool completely before closing with the lid. keeps for a week in the refrigerator and a month in the freezer.
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