Caramelized Onion Jam

 Sweet onion varieties to use

Start with three large sweet onions, cut into a 1/4-inch dice, to achieve a good base layer of caramelization before the sugar is added. Popular varieties include Walla Walla, Texas Sweets, Maui, and Vidalia. 

What to eat with Caramelized Onion Jam

Chef Hugh Acheson serves the jam with his excellent Slow-Grilled Rack of Lamb with Mustard and Herbs. It's also wonderful on burgers, grilled cheese, other roasted meats, and anything else that could benefit from sweet, meltingly tender caramelized onion goodness.

Notes from the Food & Wine Test Kitchen

• Don't rush the caramelization process — slow cooking enhances the onions' sweetness. Keep a watchful eye, adjusting the heat and stirring as necessary to avoid burning.
• Tie the parsley, bay leaves, and rosemary together with kitchen twine to create a bouquet garni.
• If you prefer a less-sweet jam, you can reduce the sugar slightly; try adding 3/4 cup instead of a full cup.
• While this recipe calls for white balsamic vinegar, you can experiment with other vinegars like apple cider or red wine vinegar for different flavor profiles.

 

Ingredients

1/4 cup extra-virgin olive oil

3 large sweet onions, cut into 1/4-inch dice

2 parsley sprigs

2 bay leaves

1 rosemary sprig

1 cup sugar

3/4 cup white balsamic vinegar

Kosher salt

 

Preparations

 

Gather the ingredients.  

 In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.

Tie the parsley, bay leaves, and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. 

Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. 

Increase the heat to high and cook, without stirring, until an amber brown caramel forms, about 6 minutes. 

Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm. 

Note= 

The caramelized onion jam can be refrigerated for up to five days. Serve warm or at room temperature.

 

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