I took a much needed vacation for the holiday weekend and came back to find myself in possession of about a ton of onions. I can go through 3-4 onions a week easy, but this was 2 weeks worth of CSA onions, so I needed a great recipe to use up just about all of them.
Sweet onion jam is an amazing condiment. I serve it with salads, or smear it on bread as a toast topper or sandwich condiment. You wind up turning about 10 cups of sliced onions into roughly a half pint of jam. Also, your kitchen will smell AMAZING.
Sweet Onion Jam
Yields: roughly 1/2 pint
Total time: About an hour
- 2 TBS olive oil
- 6 small to medium onions, sliced thin
- 3 TBS balsamic vinegar
- 2 TBS brown sugar
- 1 TBS minced fresh rosemary
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Add oil to a large skillet over medium heat. Add onions and cook, stirring occasionally for about 20 minutes. They should get soft and translucent, and just beginning to brown.
- Add balsamic vinegar, brown sugar, rosemary, and salt and pepper, stir to combine. Cook for about 40 minutes more, stirring occasionally, until onions get dark brown, the liquid is evaporated, and the entire mixture reduces to roughly 3/4 cup.
- Remove from heat and let cool. Store in a glass jar or airtight container in the refrigerator for up to a week.