x

Email this Recipe

Sauced

Red Onion Jam

Red Onion Jam

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Red Onion Jam

Loading text goes here What's This? OK

About This Recipe

Yield:Makes about 1 cup
Active time:1 hour 15 minutes
Total time:1 hour 15 minutes
This recipe appears in: Sauced: Red Onion Jam

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds red onions, halved and thinly sliced
  • 1 cup dry red wine
  • 1/3 cup light brown sugar
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

Procedures

  1. 1

    Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.

  2. 2

    Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: