Bacon Balsamic Onion Jam

Bacon balsamic onion jam is the jar you will reach for all week. Three pounds of yellow onions cook down slowly in bacon fat and butter until they turn deep golden and sweet. Then they simmer with brown sugar, balsamic vinegar, thyme and crisp bacon until the whole pot is thick and sticky.

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More bacon jams

• Black Pepper Bacon Onion Jam
• Balsamic Caramelized Onion Jam
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• All our jams and jellies

It takes about 1 hour 15 minutes, most of it hands off, and makes about 2 half pints. Spread it on a burger, spoon it over cream cheese for crackers, or add it to a grilled cheese.

What goes into bacon onion jam

• 6 slices thick cut bacon, chopped
• 3 lb yellow onions (about 5 large), halved and thinly sliced
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/2 cup packed brown sugar
• 1/3 cup balsamic vinegar
• 1/4 cup water
• 1 tsp fresh thyme leaves

Yellow onions are the best choice here. They have enough natural sugar to caramelize well and still keep a savory onion flavor. Sweet onions work too; the jam just turns out a little sweeter.

Thick cut bacon matters more than it seems. Thin slices break into tiny crumbs and get lost in the onions, while thick pieces stay meaty through the long simmer.

How to make it

• Cook the bacon in a wide heavy pot over medium heat until crisp. Lift it out and leave about 2 tablespoons of fat in the pot.

• Add the butter, onions and salt and cook, stirring every few minutes, for 40 to 45 minutes, until deep golden brown.

• Stir in the brown sugar, balsamic, water, thyme and the bacon and simmer over low heat for 15 to 20 minutes, until thick and sticky.

• Cool to room temperature and spoon into clean jars.

• Refrigerate up to 2 weeks or freeze up to 3 months. Onion jam is a refrigerator or freezer jam, not for canning.

Tips for sticky, deeply browned onions

Give the onions their full 40 minutes

The flavor of this jam comes from the slow caramelizing, so do not rush it. Three pounds of sliced onions will fill a big pot at first, but they shrink to a fraction of that. Keep the heat at medium and stir every few minutes, scraping the brown bits off the bottom of the pot. Those bits dissolve back into the onions and carry a lot of the flavor.

If the onions start to stick or darken too fast, add a tablespoon of water and lower the heat a little. After 40 to 45 minutes they should be soft, jammy and the color of dark honey. A wide pot helps here, because the onions brown instead of steaming.

Why the salt goes in early

The half teaspoon of salt draws water out of the onions at the start, so they soften and collapse faster. It also seasons them all the way through instead of only on the surface.

Knowing when it is done

Drag a spoon across the bottom of the pot. When the path stays open for a second, the jam is ready. It thickens more as it cools, so take it off the heat while it still looks a little loose.

Pick a balsamic you like

Use a balsamic vinegar you would happily put on a salad. A very cheap one can taste harsh, while a good one gives the jam a deep, rounded sweetness.

Another one worth making: Chipotle Brown Sugar Bacon Jam .

If you want an onion jam with cracked pepper and cider vinegar instead of balsamic, our black pepper bacon onion jam is worth a batch.

For a version that adds honey and red pepper flakes to the balsamic, try our hot honey bacon onion jam .

If you want a meat-free jar for the fridge, our garlic balsamic caramelized onion jam uses butter, olive oil and slow cooked onions.

Keeping the jam in the fridge or freezer

Onions and bacon are low in acid, so this jam is not safe for water bath canning or for storing in the pantry. Let it cool, spoon it into clean jars and keep it in the fridge for up to 2 weeks. For longer storage, freeze it in small jars or containers for up to 3 months.

The bacon fat firms up when cold, so let the jar sit out for 15 minutes before serving. To use it as a glaze, warm a few spoonfuls and brush them over meatballs at the end of baking.

Ways to serve it

The classic way is a spoonful over a block of cream cheese with crackers on the side. It is also great on burgers, pork chops and steak, in a grilled cheese with sharp cheddar, or on a cheese board next to brie and goat cheese.

If savory jams are your thing, our bourbon maple bacon jam is a smoky cousin of this one, and the blackberry jalapeno jam brings heat to a cheese board. For a party spread, set the jar out next to bacon wrapped dates with goat cheese , or spoon a little over a creamy mushroom and bacon skillet at the table.

Questions about bacon onion jam

Can I use red onions?

Yes. Red onions make a darker jam with a slightly sharper taste. Cook them the same way.

Can I leave out the bacon?

Yes. Cook the onions in 2 tablespoons of butter or olive oil instead of bacon fat and skip the bacon at the end.

How do I thaw frozen jam?

Move the jar to the fridge and let it thaw overnight. Give it a stir before serving, since the fat can settle while it sits.

Why does my jam look solid straight from the fridge?

That is the bacon fat firming up in the cold. Leave the jar on the counter for about 15 minutes and it loosens back to a spoonable texture.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us