Caramelized onion jam – lots of onions, balsamic vinegar, and brown sugar, cooked down to a gooey, sweet pantry staple!
Marmalades and jams were often made at home before Kissan and artisanal and local brands like Bhuira came up with some of the nicest products. And of course, all of us have at least once nicked Bonne Maman mini jars from hotel breakfast buffets.
I honestly didn’t think I would ever venture out and make jam. But an overflowing onion basket and craving some good caramelized onions (thanks to all the ‘viral French onion pasta’ posts led to this.
What do you need for caramelized onion jam?
- Onions: Yellow onions or red onions, both work well. I like them sliced, they get nice and jammy, but you can chop them too.
- Balsamic vinegar: Balsamic vinegar adds that slight tart taste and also helps with preservation
- Brown sugar – balsamic and brown sugar both add to the colour. And even though red onions are traditionally sweet, you would want to adjust them with some more
- Dried herbs: Aromatics are paramount while making anything, dried thyme, oregano, and rosemary deepen those flavours.
Using and storing the jam
Add it to your morning toasts, crostinis, and bruschettas. You can also add it to cream cheese and elevate your dips game.
You can store it refrigerated for 10-12 days in an airtight container.
Love dips? Try some of these –
The best Basil pesto there is
Muhammara
Dips for summer spring rolls
Ingredients for caramelized onion jam
- Red onions – 500g
- Olive oil – 2 tbsp
- Butter – 1 tbsp
- Brown sugar – 1/2 cup
- Balsamic vinegar – 1/3 cup
- Dried herbs – 1 tsp
- Salt – to taste
- Water
Method
- Start with peeling and slicing all the onions. Wipe your tears while you are at it!
- Heat olive oil in a pan and melt the butter.
- Add the sliced onions and sweat them out. Season with a little bit of salt and continue to cook on low-medium heat until they start to turn slightly pink.
- Add the balsamic vinegar, brown sugar, dried herbs, and water and continue to slow cook.
- Keep adding splashes of water and keep stirring until the onions turn jammy and dark brown. This will take you about 30 minutes on medium heat.
Cool completely, and store in a dry sterilized jar.
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