Imagine a condiment so luxurious and complex that it can elevate even the simplest dish from ordinary to extraordinary. Our Caramelized Red Onion Jam is not just a recipe—it's a culinary adventure that marries the sweet, deep richness of slowly caramelized onions with the tangy brightness of balsamic vinegar. Whether you're a seasoned home chef or a curious food enthusiast, this French-inspired jam will become your secret weapon in the kitchen, adding depth and sophistication to everything from charcuterie boards to grilled meats.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 2 cups
Ingredients
- 4 large red onions, thinly sliced
- 2 tablespoons olive oil
- 1/4 cup brown sugar
- 1/2 cup balsamic vinegar
- Salt to taste
Instructions
- Prepare the onions by peeling and cutting them into very thin, uniform slices. Use a sharp knife or a mandoline slicer for consistent thickness.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. The low temperature is crucial for slow, even caramelization.
- Add the sliced red onions to the pan, spreading them evenly. Sprinkle a pinch of salt over the onions to help draw out moisture.
- Cook the onions slowly, stirring occasionally, allowing them to soften and gradually turn golden brown. This process will take approximately 20-25 minutes.
- Once the onions have reached a deep golden color and become very soft, add the brown sugar. Stir to combine and allow the sugar to melt and coat the onions.
- Pour in the balsamic vinegar, stirring to deglaze the pan and incorporate all the caramelized bits from the bottom of the skillet.
- Continue cooking, stirring frequently, until the liquid reduces and the mixture becomes thick and jam-like, about 5-10 minutes.
- Remove from heat and let the jam cool slightly. The mixture will continue to thicken as it cools.
- Transfer the caramelized onion jam to a clean glass jar or container. Allow to cool completely before sealing.
- Store in the refrigerator for up to 1 week. Serve at room temperature as a condiment with cheeses, meats, or as a spread.
Tips
- Patience is key: Caramelization takes time, so resist the urge to rush the process. Low and slow is the mantra for developing rich, complex flavors.
- Choose the right pan: Use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution and prevent burning.
- Slice onions uniformly: Consistent slice thickness helps ensure even cooking and a smooth final texture.
- Watch the color: The onions should turn a deep golden brown, not burnt. Stir occasionally to prevent sticking.
- Adjust sweetness: Feel free to experiment with the amount of brown sugar to suit your taste preferences.
- Cool completely before storing: This helps the jam thicken and develop its final consistency.
- Serving suggestion: Bring to room temperature before serving to maximize flavor and spreadability.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 12g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
