Caramelized Onion Jam

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Caramelized Onion Jam

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  • Show Name

So Many Onions

  • Show Name

So Many Onions

  • Show Date
July 9, 2022
  • Show Date
July 9, 2022
  • Cook

Carolyn Strickland

  • Cook

Carolyn Strickland

  • Ingredients
  • ✓ 2 large (approx 2 lbs total) sweet (or Vidalia) onions, thinly sliced - I use a mandolin
  • ✓ 4-6 T water or low-sodium vegetable broth (using broth imparts a bit more depth of flavor)
  • ✓ A pinch of iodized sea salt
  • ✓ 3⁄4 cup balsamic vinegar
  • ✓ 3⁄4 cup coconut sugar or date sugar (or possibly date paste)
  • ✓ 2-3 tsp minced fresh rosemary
  • ✓ 2-3 tsp minced fresh thyme leaves
  • ✓ Fresh cracked black pepper to taste
  • ✓ Optional - add one roasted bulb of garlic for added depth of flavor
  • Instructions
  1. Heat a large frying pan over medium heat. The pan should be large enough to hold all the sliced onions in a relatively even layer without being piled too high. Add a little water or broth, starting with 2 tablespoons
  2. Add sliced onions cover pan. Cook for about 30-40 minutes, stirring approximately every 5 minutes. Cover pan unless stirring onions.
  3. Add water or broth 1 tablespoon at a time to keep from sticking or burning.
  4. When the onions start to turn a little brown, turn the heat down to low. Keep cooking until onions have a deep brown color, which indicates a rich flavor.
  5. Near the end of cooking, add the pinch or two of salt and the rosemary, thyme leaves, and fresh cracked black pepper. If using the optional roasted garlic, add it now as well.
  6. When the rosemary and thyme become aromatic (30-60 seconds) add the balsamic vinegar and sugar and stir to coat the onions evenly.
  7. Increase heat to medium and let simmer for a few minutes, until the mixture starts to thicken.
  8. Let cool and store in a glass jar. It will thicken much more in the refrigerator.
  9. Use on crackers with vegan cheese, grilled tofu or cauliflower steaks, or on a veggie burger! Enjoy!

Notes: This recipe is easily doubled if you have a large enough pan to hold all the ingredients. Balsamic vinegars vary in quality. Since this dish utilizes many other flavorful ingredients, using an inexpensive grocery store variety of balsamic vinegar is fine. Save the expensive vinegar for recipes that highlight the vinegar, such as salad dressings.

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