Onions are one of my favorite foods hands down. There are many ways to prepare, many types of onions to try and many recipes that feature them as the main ingredient. A recipe I found online for onion jam caught my eye and I had to try making it. This jam has a complex flavor that develops over almost 90 minutes of cooking. It’s savory and sweet, has a bit of heat and can be used many different ways. It may take a bit of time to make, but it is so worth it!
Onion Jam
(based on recipe from http://rosemarried.com/2012/02/20/savory-onion-jam/)
- 4 large yellow onions, sliced thin
- 3 Tbsp olive oil
- 2 tsp rosemary
- 2 bay leaves
- ½ c red wine vinegar
- ¼ c seasoned rice wine vinegar
- ¼ c white sugar
- ¼ c brown sugar
- 1 tsp red pepper flakes
- Salt and pepper to taste
Heat olive oil in a large pot over medium heat. When the oil is hot, add in onion slices and stir until all onions are coated in the oil. Add in bay leaves and rosemary. Cover and simmer the onions for 20-22 minutes, stirring occasionally. The onions will have reduced in amount by about a third.
Remove the lid and add in both vinegars, sugars and red chili flakes, season with salt and pepper. Allow to simmer over medium heat, uncovered, another 20 minutes, or until the mixture has reduce by another third and is starting to look brown/caramelized (there will still be a bit of liquid in mixture).
Remove the bay leaves. Taste, add more salt, pepper and/or sugar if needed. Allow the mixture to simmer at medium-low heat, stirring occasionally, until the liquid is reduced and the onions are thick and sticky (about 20-30 minutes). Make sure to watch the jam, especially at the end of the cooking time, to make sure it doesn’t burn!
Store in a glass container with a tight lid in the refrigerator; will last for 3-4 weeks (if you don’t eat it all the first week!).
