Picture this: a warm slice of crusty bread topped with a dollop of rich, sweet, and savory onion jam. The perfect addition to any cheese platter, sandwich, or charcuterie board, this homemade onion jam is a true culinary delight. With just a handful of ingredients and a bit of patience, you can create a flavorful condiment that will elevate your dishes to a whole new level. Get ready to impress your family and friends with this easy-to-make Onion Jam Recipe – Caramelized Sweet Savory.
Ingredients:
– 2 lbs. red onions, thinly sliced
– 1/4 cup olive oil
– 1/2 cup brown sugar
– 1/2 cup red wine vinegar
– 1/4 cup balsamic vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 tsp dried thyme
– 2 bay leaves
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced red onions and cook, stirring occasionally, until they start to soften and caramelize, about 10-15 minutes.
2. Sprinkle the brown sugar over the onions and continue to cook, stirring frequently, until the sugar has dissolved and the onions are deep golden brown and caramelized, about 15-20 minutes.
3. Pour in the red wine vinegar and balsamic vinegar, stirring well to deglaze the pan and scrape up any browned bits from the bottom. Add the salt, black pepper, dried thyme, and bay leaves. Reduce the heat to low and let the mixture simmer gently for another 20-30 minutes, or until the onions are soft and the liquid has thickened to a jam-like consistency.
4. Remove the bay leaves and allow the onion jam to cool slightly before transferring it to sterilized jars. Store in the refrigerator for up to two weeks.
Serve this delicious Onion Jam Recipe – Caramelized Sweet Savory on your favorite crackers or bread, alongside a selection of cheeses, or as a tasty topping for burgers or grilled meats. Its rich, complex flavors will add a gourmet touch to any meal, making it a must-have condiment in your kitchen arsenal. Enjoy the satisfying process of creating this homemade jam and savor the fruits of your labor with every delectable bite.
