Monday, April 30, 2012

Balsamic Onion Jam

Balsamic onion jam is one of those things that generally makes people cock their head to the side and say, "huh?" Generally that's followed by, "is it sweet? What do you put it on?"


Well, dear reader, it is sweet in the sense that it's loaded with caramelized onion goodness and sweet-tart balsamic vinegar, but it isn't breakfast jam style sweet. I use a combination of onions in my jam to provide a balance of flavors and textures to the finished product.

As to what you should put it on, basically anything that is tasty with onions will be even tastier with balsamic onion jam. Shutterbean has a great list of uses including pizza, pasta, steak, and grilled cheese. I will add my morel brioche to that list, as well as baked brie with diced apples and toasted walnuts, or a tomato and gruyere tart. Is your mouth watering as much as mine is? Well then, let's get to it!

Balsamic Onion Jam
2 tablespoons olive oil
4 cups sweet onion (such as Vidalia or Walla Walla Sweets), divided
2 cups yellow onion
1 cup leek
1 teaspoon dried thyme
1 tablespoon brown sugar
1/2 cup balsamic vinegar
kosher salt
fresh black pepper

Julienne all onions, reserving 2 cups of the sweet onions.


Heat a large skillet over low heat. Add olive oil and all onions, except for the 2 cups reserved sweet onions. Sprinkle with salt. Cook slowly over low heat so that onions caramelize. This will take a long time. A looooong time. Just be patient. The end result is so worth it.

Deglaze pan with balsamic vinegar. Add reserved 2 cups of sweet onions, brown sugar, and thyme. Reduce over low heat until vinegar is absorbed/cooked off. Turn off heat and season to taste with salt and pepper. Pack in jam jar and store in fridge for up to two weeks.


Enjoy!

16 comments:

  1. Mmmm, Jess, this jam looks heavenly. I love caramelized onions. I'm going to have to try this recipe. I would seriously put this jam on everything, or just eat it straight from the jar.

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  2. I am already thinking how great this onion jam would be on crostini with some blue or goat cheese on top. Yummy party appetizer.

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  3. Everything is better with onions for sure! I want to make this so badly!!

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  4. ohh dear me, I need this jam in my life. It sounds deeeelicious :)

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  5. Cheese and red grilled meat top my lists for uses of onion jam! Your jam looks fantastic!

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  6. Love this stuff! It makes a grilled cheese heavenly!! I'm so glad to see someone else loves it too!

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  7. I love a savory jam - actually prefer it to a fruit jam. That balsamic makes me want to serve it with a good cheese plate and a deep glass of red wine. :)

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  8. yummy, sometimes is good to change to a savory jam.

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  9. I can just imagine that this is quite delicious. I know for a fact that Brian would absolutely love it!

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  10. Sounds amazing! The first thing I thought of when I saw the title was how good it would be in a grilled cheese. YUM!

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  11. Oh, my...this looks amazing, Jess! And now I'm off to see your morel brioche~

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  12. Mmmm, delicious! I've not had onion jam, but love pepper jam and imagine the consistency similar. Love the balsamic, too!

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  13. Haven't tried this yet, I am sure to like it since I enjoy the flavor of balsamic vinegar even with just plain sourdough bread. Thanks for sharing the recipe.

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  14. I just made your onion jam for Thanksgiving dinner. I'm going to serve it on warmed brie with crackers. There was a little extra in the pan, so I tried it with some cream cheese and crackers. It. Is. Amazing. Thanks so much for sharing this. It'll be a hit, I just know it!
    ~Cheers, Debi @ Life Currents
    http://lifecurrents.dw2.net/

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  15. Sounds amazing! Do you think it's sweet enough to can? I'd love to make a bunch and save it to enjoy this winter (with the morel brioche that I'll be making!)

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