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- The onions are double-caramelized for maximum flavor — they’re first cooked until golden, then they continue cooking with the addition of sugar until an amber brown caramel forms.
- A bundle of herbs infuses subtle aromatics, while a splash of white balsamic vinegar at the end adds gentle acidity to balance the sweetness.
- This make-ahead condiment keeps for days and pairs effortlessly with mains, sides, and appetizers alike.
Savory jams might be far less prevalent than their fruity counterparts, but both types bring the same virtue to the table: Jams, jellies, and preserves of all kinds provide concentrated hits of flavor to whatever you slather them on. Meltingly soft and mellow caramelized onions are a favorite in their own right; turning them into jam opens up a whole new world of condiment possibilities.
This onion jam recipe has two layers of caramelization for double the deliciousness. First, the onions are cooked on their own until they’re golden brown. It’s the sugar within the onions that’s responsible for this round of caramel flavor; all onions contain sugar, but the sweet onions used here have more than others. The second round of caramelization comes from the addition of sugar, which gets cooked until it reaches amber brown.
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.
