Balsamic Onion Jam

If you’re looking for a change of pace from standard “special sauce” to add to your cookout, you need to give this balsamic onion jam a try!

The sweet and tangy combination of caramelized onions and balsamic vinegar is a must in my fridge all year round. It’s awesome on everything from burgers and grilled cheese to charcuterie boards and pizzas.

What you’ll love about this recipe:

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• 4 Ingredient Recipe. With simple ingredients and straightforward instructions, even new cooks can whip up this gourmet condiment.
• Versatile. Onion jam pairs wonderfully with a variety of dishes — from soft cheeses to grilled meats and even a breakfast omelet.
• Perfect for Meal Prep. Make a batch and enjoy an instant flavor boost for meals throughout the coming weeks.

Meet Your Next Condiment Crush

Have you ever tweaked a recipe on a whim and ended up with something utterly life-changing? That’s exactly what happened with this homemade Balsamic Onion Jam. What was intended to be a spur of the moment burger topper totally stole the show. It’s been a must-have addition to grilling season ever since.

The idea of onion jam might seem intimidating, and it’s definitely not the sweet type of jam that your pair with peanut butter or slather on your morning toast — although spread on a baguette with a a little goat cheese? Pure bliss. It’s supremely savory with a lot of tang and a touch of rich, deep sweetness that’s enough to make any foodie swoon.

And while it tastes dress-to-impress fancy, it’s actually super simple to make and you don’t need any special jam making skills. So go grab some onions and let’s get to it!

Ingredients You’ll Need

Onions. Use Vidalia onions for a sweeter jam or white or yellow onions for a more savory one. Stay away from red onions for this recipe, they don’t caramelize as well and have a very sharp taste with the vinegar.

Balsamic Vinegar and Apple Cider Vinegar. I use a blend of vinegars for this jam. Balsamic gives it sweetness and reduces into a delightfully jammy syrup, while apple cider vinegar adds acidity and tang to keep the flavors in check.

Brown sugar. Brown sugar helps the onions caramelize and adds rich, molasses notes to the jam to give it more depth.

Salt and Pepper.

Butter.

Pro tips

• Be patient when cooking those onions! It’s ok to start them on medium high heat, but once they start to soften you’ll want to turn it down to low to prevent burning. It can be tempting to cut the cook time a few minutes short, but that last little bit of cooking is when the magic happens.
• Have a heavy hand with the black pepper—the warmth works wonders.
• Use a thick-bottomed pan to help prevent burning. I like to use coated cast iron.
• If you double or triple the recipe, it will take longer to cook. Using a larger pan with more surface area will help speed things up a little.



Commonly asked questions

More homemade condiments and pantry staples

• Honey Sweetened Homemade Ketchup
• Tomato Jam
• All Purpose Miso Sauce
• Homemade Beer-Caraway Mustard
• Peanut Sauce Recipe
• Basic Vinaigrette Recipe
• How to Make Tzatziki Sauce (Gyro Sauce)