Red Onion Jam Recipe
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[Photographs: Joshua Bousel]
Although it may look like a pile of caramelized onions, slowly reduced red wine and balsamic vinegar make this sweet, fruity, and tart onion jam so much more.
- Yield:Makes about 1 cup
- Active time: 1 hour 15 minutes
- Total time:1 hour 15 minutes
- Rated:
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
Directions
-
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.
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.
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