Balsamic Onion Jam

4 onions, cut into 1/4 inch thick half rounds
1/2 cup water
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
pinch salt

In a large saute pan with a lid, heat the oil. Add the onions, cover and cook on low, stirring occasionally, until translucent but not browned. Sprinkle with sugar, cover and continue to cook, stirring occasionally, for about 30 minutes or onions are golden and soft. Add half of the water, sprinkle with salt, cover and continue to cook on low, stirring occasionally for another 20 minutes or until the onions are a rich, dark brown. Add the remaining water and the vinegar, cook 10=15 additional minutes, uncovered, or until the water and vinegar has been absorbed. Serve as is, or store in a air tight jar and refrigerate up to 1 week.

My thoughts:

It has suddenly gotten freakishly damp and chilly here in Baltimore. Not quite cold enough for major baking, but cool enough that you don’t mind spending some time over the stove. It’s a little time consuming-don’t be tempted to skip any steps or hurry it along-but you are left with a great sandwich spread, soft cheese topper or even the filling for a simple tart.


  1. It has been freakishly cold here in northwestern Penn as well. Today has been the warmest since Friday, at 66*F. For a couple of days, we weren’t over 55*F!

    I did manage to bake cookies, and make some hearty marinara sauce and some chicken with white wine and mushrooms.

    The remainder of the week is supposed to be in the 80s and humid, so I’m saving the grilling until then.

  2. Could this be canned? It sounds so yummy!

  3. I really wouldn’t know. I only make enough for a small jar, so it’s never been an issue.

  4. Seriously, what’s with the weather? But it’s supposed to be sunny and 96 on Saturday, so I guess summer isn’t over.

    Days like this make me want to curl up with a blanket and eat a big bowl of udon soup.

  5. Onion jam? That’s fascinating. I would have never even entertained the possibility. Could you describe the taste at all? 😀

  6. This sounds delicious! It would be great for a steak sandwich.

  7. I love all things onion jam. It is so versitile.

  8. You go girl! That looks delicious and, as always, very creative. I love anything with onions!

  9. I’m so glad you posted this recipe- It would be a perfect condiment for a veggie shepherds or pot pie! I want to make this for a picnic this weekend- I’ll let you know how it turns out.

  10. Yummy. Excellent recipe. I made some last night to take to our local thursday night music in Utica Square. It went great with pitas(homemade) and cheese 🙂

  11. god, I’m hungry now… this looks delicious, thanks

  12. I did make this and brought it to a picnic- people thought it was delicious but I had enough to bring back home, which made me happy! I ended up adding a bit more sugar towards the end, because I didn’t think it was sweet enough, and a bit of red wine, and after all of that reduced, it was super. I didn’t have 4 large onions, I have pretty small ones actually so I guesstimated how many would equal 4 large. I think I chopped up around 9. Great recipe!

  13. I desperately wanted to make some onion jam and can it- but I had trouble finding info about canning guidelines and onion jam. I spoke to my state's ag extension service- here in Oregon they have a dedicated hotline for food preservation questions- and they practically forbid me from canning any of these recipes unless I used a pressure canner. The onion is very low acid, prone to botchilism (sp?), and the amounts of sugar and vinegar are not high enough to guarantee safety. Best to do a small batch and eat, freeze, or can with a pressure canner.

  14. what do you think is the refrigerator life of this if i put it in a jar?

    great recipe. something I'm definitely going to make.

  15. Jara
    A few weeks? It has been years since I made this soy memory is a little fuzzy.

  16. YUM! I added a couple of bay leaves to mine and a pinch of cinnamon. It's a delicious recipe and amazing with a strong blue cheese, many thanks from New Zealand.

  17. Thank you for this recipe! I have crostini and soft, garlicky, white wine, spreadable cheese that I grabbed at my local farmer's market this morning and this going to go perfectly on top. I haven't even added the balsamic yet and it already tastes great.

  18. SIL calls it "crack." We serve it over cream cheese with crackers.