My F&W
quick save (...)

Caramelized Onion Jam

  • TOTAL TIME: 45 MIN
  • SERVINGS: Makes 2 cups
  • FAST
  • HEALTHY
  • MAKE-AHEAD

This easy-to-make sweet-tart onion jam is great with roasted meats and poultry, grilled salmon and even fresh goat cheese. Hugh Acheson serves it with Grilled Rack of Lamb with Mustard and Herbs.

  1. 1/4 cup extra-virgin olive oil
  2. 3 large sweet onions, cut into 1/4-inch dice
  3. 2 parsley sprigs
  4. 2 bay leaves
  5. 1 rosemary sprig
  6. 1 cup sugar
  7. 3/4 cup white balsamic vinegar
  8. Salt
  1. 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.
  2. 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.
Make Ahead The caramelized onion jam can be refrigerated for up to 5 days. Serve warm or at room temperature.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.