Balsamic Onion Jam


This sweet and savory spread makes a lovely DIY gift for the holidays. It’s delicious on sandwiches, flatbreads, and works beautifully with artisan cheese and salami.

Makes 2 cups

8 cups thinly sliced yellow onions (about 4 onions)
¼ cup We Olive Fresh Garlic Olive Oil 
1 tablespoon light brown sugar
¼ cup We Olive Aged Balsamic Vinegar
Kosher salt and freshly ground pepper

Heat the olive oil in a large skillet over medium heat. Add the onions, stirring to coat with olive oil. Stir the onions every 5 to 10 minutes. They should soften and turn translucent but not darken or burn. At around 20 minutes, when the onions are very soft, add the brown sugar. Stir well and continue to cook the onions for another 20 minutes, stirring occasionally until they caramelize. Add the balsamic vinegar to the pan, stir to coat and cook for 2 minutes more. Transfer the onions to a food processor and pulse to a spreadable consistency. Season to taste with salt and pepper. The jam will keep in the fridge for up to a week or can be canned using a water bath technique.

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