Caramelized Onion Jam with Balsamic Vinegar Recipe

Meet your new favorite way to elevate just about anything savory: Caramelized Onion Jam with Balsamic Vinegar. This flavor-packed spread is all about sweet, jammy onions made even deeper and more complex with a splash of balsamic and a medley of fresh herbs. From topping burgers to dressing up your favorite grilled cheese, this jam turns humble onions into something truly unforgettable. If you’ve ever craved that perfect blend of sweet, tangy, and savory, you’ve just found your next kitchen staple.

Ingredients You’ll Need

What makes Caramelized Onion Jam with Balsamic Vinegar such a knockout is how beautifully a handful of everyday ingredients transform into deep, rich flavors. Each plays an essential role: the onions bring their natural sweetness, while balsamic and herbs swap in with bright, earthy, and robust notes that make this jam irresistibly complex.

• Sweet yellow onions (4 pounds, sliced): Choose sweet varieties for the best results; they’ll add a mellow, natural sweetness that forms the heart of the jam.
• Extra virgin olive oil (4 tablespoons): A rich base that helps the onions soften and caramelize to golden perfection.
• Granulated sugar (1 1/2 cups): Supports the caramelization, bringing out the onions’ natural sweet side and creating that signature jammy consistency.
• Balsamic vinegar (1 1/2 cups): The tangy star that adds depth and balances all that sweetness with a little acidity and complexity.
• Finely minced summer savory (2 tablespoons): If you can’t find savory, mix in thyme and rosemary to achieve a fragrant, slightly peppery finish.
• Sea salt (2 teaspoons): Essential for drawing out all the flavors and keeping the jam from tasting flat.
• Ground black pepper (1 teaspoon): Adds just enough punch to highlight the sweetness without overwhelming the other flavors.

How to Make Caramelized Onion Jam with Balsamic Vinegar

Step 1: Slice and Prep Your Onions

Start by peeling and thinly slicing your onions. Don’t rush this—it’s worth getting even slices for even cooking. Four pounds may seem like a massive pile, but trust me, it’ll cook down to an irresistible batch of Caramelized Onion Jam with Balsamic Vinegar.

Step 2: Begin Caramelizing the Onions

Heat the extra virgin olive oil in a large, heavy-bottomed pan over medium heat. Add all the sliced onions. Give them a good stir to coat in oil, then let them cook, stirring just occasionally. The magic happens when you’re patient—after about 10 to 15 minutes, your onions will be soft, golden, and starting to turn sweet. The kitchen will smell amazing!

Step 3: Add Sugar and Balsamic Vinegar

Once the onions are deeply golden, sprinkle in the sugar and pour in the balsamic vinegar. Stir everything together and bring the heat down slightly. Let this mixture bubble gently for at least 45 minutes. Stir occasionally as the onions soak up the vinegar and turn jammy and fragrant. You’ll see the color go gorgeously dark, and the mixture will thicken to a syrupy consistency.

Step 4: Season and Add Herbs

When the jam is nearly finished—rich, sticky, and reduced—stir in the sea salt, black pepper, and your chopped summer savory (or a blend of thyme and rosemary). Let those herbs bloom in the heat for another minute or two, then taste and adjust for salt or sweetness if you like.

Step 5: Store or Can Your Jam

At this point, you can transfer the Caramelized Onion Jam with Balsamic Vinegar to clean jars for the fridge, or you can go the extra mile and process them in a water bath for long-term storage. If canning, make sure to fill sterilized jars, wipe the rims, seal with lids, and process for 10 minutes (plus an extra minute for every 1,000 feet above sea level).

How to Serve Caramelized Onion Jam with Balsamic Vinegar

Garnishes

A sprinkle of crumbled goat cheese or a smattering of fresh thyme leaves on top brightens up each spoonful of Caramelized Onion Jam with Balsamic Vinegar, making it show off-worthy on any charcuterie board. For weeknight dinners, even a simple grind of fresh pepper does wonders.

Side Dishes

This jam is a secret weapon alongside roast chicken, steak, or grilled fish. Try serving it with creamy mashed potatoes or even dolloped onto roasted vegetables—its bold, tangy flavors are the perfect contrast to milder sides.

Creative Ways to Present

Spread a thick layer on toasted baguette slices for an easy appetizer, or swirl some through creamy goat cheese for a swoon-worthy dip. Caramelized Onion Jam with Balsamic Vinegar also makes a knockout burger topping or can be spooned directly over pizza just out of the oven for an unexpected pop of flavor.

Make Ahead and Storage

Storing Leftovers

Let your Caramelized Onion Jam with Balsamic Vinegar cool before packing it into airtight jars or containers. It keeps beautifully in the refrigerator for up to two weeks, ready for whenever inspiration (or hunger) strikes. Always use a clean utensil to avoid introducing unwanted bacteria.

Freezing

If you’d like to keep your jam even longer, it freezes well. Spoon portions into freezer-safe containers, leaving a little space for expansion. Thaw overnight in the fridge before using, and a quick stir will bring it back to its original luscious texture.

Reheating

Want to revive that just-made magic? Warm your Caramelized Onion Jam with Balsamic Vinegar gently in a saucepan over low heat. Stir frequently, and if it seems too thick, add a splash of water to loosen it up.

FAQs

Can I use red onions instead of yellow onions?

Yes, you absolutely can! Red onions offer a slightly different flavor and color—expect a pretty, jewel-toned jam with a slightly deeper taste. The main thing is to use sweet, fresh onions to get that perfect result.

Is it necessary to use summer savory, or can I substitute other herbs?

Summer savory has a unique peppery note that pairs beautifully with the balsamic and onion, but don’t worry if you can’t find it. A mix of fresh thyme and rosemary brings their own lovely herbal notes to the Caramelized Onion Jam with Balsamic Vinegar.

How thick should the jam be when it’s done?

Look for a glossy, syrupy consistency—almost like a chunky marmalade. It will continue to thicken slightly as it cools, so don’t worry if it seems a tad runny in the pot; just avoid letting it get dry.

Can I safely can Caramelized Onion Jam with Balsamic Vinegar?

Absolutely! Follow safe canning guidelines: sterilize your jars, wipe rims carefully, and process according to your altitude. Properly canned jam should last many months in a cool, dark place.

What proteins or mains pair best with this jam?

You really can’t go wrong here—try it with grilled steak, roast chicken, or juicy pork chops. It’s also sensational with brie, goat cheese, and on sandwiches, where its sweet-savory punch steals the show.

Final Thoughts

If you’ve never whipped up a batch of Caramelized Onion Jam with Balsamic Vinegar, now is the time to treat yourself—and everyone you cook for—to something truly special. Once you see how many ways you can use it, you’ll want a jar of this jam ready to go at all times. Dig in and enjoy!

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