Onion Jam with Balsamic and Thyme
As I mentioned last week, sugar is a great preservative. I love making jam with normally savory ingredients (you may remember my tomato jam from last summer). Onions get even sweeter when cooked, so they seemed like a great candidate for jam! If you’ve ever had caramelized onions, you know what I’m talking about!
So let’s get our jam on!
Start by heating the olive oil in a heavy bottomed pan over medium heat. Now add the onions, thyme sprigs, and salt.
You’ll cook this for about thirty minutes or until they are soft.
Now add your balsamic vinegar and sugar.
Cook another ten to fifteen minutes or until it’s thickened and, well, looks like jam. 😉
Take out the thyme sprigs. They’ll just be little sticks at this point, since the thyme leaves are now in with the onions. Pour into a jar or bowl and let it cool. Once it’s cool, store the jam in the fridge. It should keep several weeks.
I’m going to share a recipe using this jam in the near future, but I can also attest that it’s fabulous on grilled burgers. It would also be amazing in a grilled cheese or as a spread for an everything bagel.
- 1 tablespoon olive oil
- 3 pounds Walla Walla or other sweet onion
- 2 large thyme sprigs
- 1 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons balsamic vinegar
- Heat olive oil in a heavy bottomed pan over medium heat.
- Add onions, thyme sprigs, and salt.
- Cook about 30 minutes or until soft.
- Add balsamic vinegar and sugar and stir.
- Cook another 10-15 minutes or until thick and jammy.