Balsamic Caramelized Onion Jam

This caramelized onion jam turns 3 pounds of yellow onions into about 2 half pints of a sweet, savory spread with balsamic, brown sugar and a little fresh thyme. It is for anyone who builds cheese boards, grills steak or wants a better turkey sandwich.

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The recipe asks for patience more than skill. Most of the time goes to slow browning on the stove, and the rest is a short simmer once the sugar and vinegar go in.

What goes into caramelized onion jam

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

That is the whole list. The onions do most of the work, so it pays to pick firm, heavy ones without soft spots.

Why the onions need the full 40 minutes

The most common complaint with onion jam is a sharp, thin result that tastes like sweetened raw onion. That happens when the browning gets cut short and the sugar and vinegar go in too early. The deep sweet flavor comes from the slow browning, so give the onions the full 40 to 45 minutes over medium heat until they are deep golden brown.

Stir every few minutes and watch the bottom of the pot. If you see dark bits sticking and the edges start to scorch, lower the heat. A wide, heavy pot helps a lot here, because the onions spread out in a thinner layer and brown more evenly instead of steaming in a deep pile.

Slice them evenly

Halve the onions and cut thin, even slices. Uneven slices mean some pieces burn while others are still pale. A sharp knife and a few extra minutes at the board make the stovetop part much calmer.

How to make it

• Melt the butter with the olive oil in a wide heavy pot over medium heat. Add the onions and salt and cook, stirring every few minutes, for 40 to 45 minutes, until deep golden brown. Lower the heat if they start to scorch.
• Stir in the brown sugar, balsamic vinegar, water and thyme.
• Simmer over low heat for 15 to 20 minutes, stirring often, until thick, sticky and jammy.
• 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 and is not meant for canning.

During the final simmer the mixture goes from loose and shiny to thick and glossy. Drag a spoon across the bottom of the pot: when the path stays open for a moment before the jam slides back, it is ready. It thickens a little more as it cools.

For a smoky jar to sit next to this one, try our bourbon maple bacon jam , simmered with coffee, maple and a splash of bourbon.

If you like this one, try our Bacon Balsamic Onion Jam too.

If you like this one, try our Spiced Tomato Jam too.

If you like this one, try our Fig Gingerbread Jam too.

For a version with 8 cloves of sliced garlic stirred in near the end, try our garlic balsamic onion jam .

If you want a festive version, try this onion jam with dried cranberries spooned over brie.

Ways to serve it and small changes

The pairing most people reach for first is goat cheese. Spread some on a cracker, add a spoonful of jam, and the tang of the cheese balances the sweetness. On a cheese board, set a small bowl of it next to the soft cheeses, and if you like a sweet and hot contrast, add a jar of pineapple habanero jelly beside it.

It also goes well alongside sliced steak, where the balsamic cuts through the richness of the meat. A spoonful next to a plate of slow cooker French onion pot roast doubles down on the onion flavor. For a turkey sandwich, spread a thin layer on the bread in place of a sweeter condiment.

If you want a warm appetizer with the same sweet onion character, bake the caramelized onion, apple and Gruyère flatbread . Around the holidays, onion jam makes a savory partner for a fruit spread like this spiced Christmas jam with strawberries, cranberries and orange .

About the sugar

You can use a little less brown sugar, but the sugar helps the jam turn thick and sticky in the final simmer. With less sugar, expect a looser, more savory spread that may need a few extra minutes on low heat.

Keeping the jars in the fridge or freezer

Keep the jars in the refrigerator for up to 2 weeks, or freeze them for up to 3 months. This is a refrigerator or freezer jam, so do not process it for canning or keep it in the pantry.

If you freeze it, leave a little room at the top of each jar and thaw it in the fridge. Let the jam sit out for a few minutes before serving so it softens and spreads easily. No reheating is needed.

Onion jam questions

Can I can this jam for the pantry?

No. This recipe is meant for the refrigerator or the freezer only. Keep it chilled for up to 2 weeks or frozen for up to 3 months.

My onions are browning too fast. What should I do?

Turn the heat down right away and keep stirring, scraping up any dark spots. Fast browning usually means the heat is too high or the pot is too narrow.

Can I make a double batch?

Only if your pot is wide enough to hold twice the onions without piling them high. A crowded pot steams the onions and takes much longer to brown. Two pots, or two batches back to back, give better results.

How do I know when it is thick enough?

Look for a sticky, glossy texture where a spoon dragged through the pot leaves a clear trail for a second. It firms up as it cools, so stop when it still looks slightly looser than you want.

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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