Description
This caramelized onion jam combines the deep sweetness of balsamic vinegar with fresh thyme, creating a versatile condiment that elevates everything from burgers to cheese boards.
Ingredients
Scale
- 4 medium (1½ pounds) yellow onions, medium dice
- 2 teaspoons salt, plus more to taste
- 1 teaspoon olive oil
- 1½ teaspoons ground black pepper
- 2 tablespoons fresh thyme leaves, divided
- ¼ cup red wine vinegar
- ⅓ cup balsamic vinegar
- ¾ cup plus 2 tablespoons granulated sugar
- 1 lemon, zested (1 teaspoon) and juiced (2 tablespoons)
Instructions
- Place diced onions in a medium bowl, add 2 teaspoons salt, mix thoroughly, and rest at room temperature for 60 minutes (do not drain liquid).
- Heat olive oil in a skillet over medium heat. Add salted onions with liquid. Cook 10 minutes until translucent and golden.
- Stir in black pepper and 1 tablespoon thyme. Reduce heat to medium-low. Add red wine vinegar and balsamic vinegar. Cook 10 minutes to reduce.
- Increase heat to medium-high. Add sugar, lemon juice, and zest. Cook 15 minutes until mixture is jam-like and coats a spoon.
- Remove from heat, stir in remaining thyme, cool completely, then adjust salt as needed.
Notes
Red onions can be used for color and sharper flavor. Brown sugar adds depth. Onion jam keeps for 3 weeks refrigerated or 6 months frozen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Gourmet
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 10g
- Sodium: 195mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.8g
- Protein: 0.6g
- Cholesterol: 0mg