Caramelized Onion Jam
A rich Caramelized Onion Jam made with yellow onions, thyme, balsamic and red wine vinegars, sugar, and lemon. Perfect for burgers, sandwiches, poultry, and cheese boards.
16 Servings
Ingredients
- 4 medium yellow onions approx. 1½ lbs, medium dice
- 2 tsp salt plus additional to taste
- 1 tsp olive oil
- 1½ tsp ground black pepper
- 2 tbsp fresh thyme leaves divided
- ¼ cup red wine vinegar
- ⅓ cup balsamic vinegar
- ¾ cup granulated sugar plus 2 tbsp
- 1 lemon zested (1 tsp) and juiced (2 tbsp)
Instructions
Macerate the Onions
- Combine the diced onions with 2 teaspoons of salt in a medium bowl. Mix thoroughly and let stand at room temperature for 60 minutes. Do not drain; the liquid will contribute to proper softening during cooking.
Sauté the Onions
- Heat the olive oil in a 10-inch skillet over medium heat. Add the onions along with their macerating liquid. Cook, stirring occasionally, for 10 minutes or until translucent.
Season and Add Vinegars
- Stir in the ground black pepper and 1 tablespoon of the thyme leaves. Reduce the heat to medium-low. Add the red wine vinegar and balsamic vinegar. Cook for approximately 10 minutes, stirring occasionally, until the liquid reduces and thickens.
Reduce and Sweeten
- Increase heat to medium-high. Add the granulated sugar, lemon juice, and lemon zest. Stir to combine. Continue cooking for about 15 minutes, stirring occasionally, until the mixture darkens and reaches a jam-like consistency. It should hold a clear path when a heat-safe spatula is drawn through the pan before slowly closing.
Finish and Cool
- Remove the skillet from the heat. Stir in the remaining 1 tablespoon thyme leaves. Allow the Caramelized Onion Jam to cool completely in the pan. Once cooled, adjust seasoning with additional salt as needed.
Store
- Transfer the jam to a glass jar or airtight container. Refrigerate until ready to use.
Notes
This recipe is naturally gluten-free. To ensure full compliance, confirm that the vinegars and seasonings used are labeled gluten-free, as manufacturing practices can vary.