Have you ever heard of Onion Jam? It’s not typical sweet jam that you eat on toast, but more of a savory condiment. I eat it with grilled meats, sausages, hot dogs, hamburgers or just slathered on a piece of crusty bread. Even over cream cheese on a cracker or baguette, the possibilities are endless.
When I make this Onion Jam recipe, I can’t get enough of it! An easy to make condiment that will punch up the flavor of the foods you eat. It’s more-ish and addictive, but you’ve been warned!
It’s an easy way to use up onions when they’re in season, double the recipe and give some to friends. It looks like a lot of onions, but as they turn into onion jam, they reduce significantly. You can use red onions, yellow onions or sweet onions. For this recipe I used the sharper yellow onions.
How Long Will Onion Jam Keep?
If you use a water canning method to seal it, then it should keep for about a year unopened in your pantry. I don’t preserve this onion jam recipe below, but keep it refrigerated in a glass jar. It last for a few months in the fridge, if I don’t eat it first!
Here in Australia, it seems to be more commonly called Onion Relish. I think that’s from the British roots and ties to Australia, the Brits love pickling onions and such. You can buy Balsamic Onion Relish in any supermarket here, but I think it’s tastier and cheaper to make homemade!
You’re gonna love this Caramelized Balsamic Onion Jam, sweet and tangy. An easy to make this savory condiment. Bon Appetit! Приятного аппетита!
Balsamic Onion Jam
Caramelized Balsamic Onion Jam or Onion Relish, sweet and tangy. Perfect with grilled meats, sausages, hot dogs and hamburgers or generously slathered on a piece of crusty bread.
- 5 cups onions quartered and sliced
- 1/2 cup white vinegar
- ½ cup balsamic vinegar
- ¾ cup brown sugar
- ½ teaspoon ground allspice
- 1 tablespoon celery seed
- 1 whole clove
- 1 bayleaf
- 1 teaspoon salt
In a non-reactive pan, saute the onions in oil for about 10 minutes until they are golden brown.
Add the remaining ingredients and bring to a boil. Reduce and simmer for about 15 to 20 minutes until the onion jam reduces and thickens. Keep refrigerated.