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:
- 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
How to store
This jam keep well in the fridge for up to two weeks. You can also freeze it for up to 6 months.
Dietary Adaptations
To make this jam dairy free, swap out the butter for your favorite neutral oil.
It’s not thickening, what do I do?
Be patient and let it cook for another 5 minutes or so. Most of the thickening happens in the last few minutes of the process. Keep in mind that the jam will also set up more once it cools. It’s ready to take off the stove when it’s thick enough to cling heavily to the back of a spoon with a glossy sheen.
It’s too Sour. Can I fix it?
This jam is definitely on the tart side, but that’s what makes it pair so beautifully with rich meats and cheeses. If the flavor is too strong for you straight from the pot, try some on a cube of cheddar cheese and see if it tastes more balanced. If it’s still too sour, you can add in more brown sugar.
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)
Balsamic Onion Jam
Ingredients
- 1 Tablespoon unsalted butter
- 2 white or yellow onions thinly sliced (see note)
- ½ cup apple cider vinegar
- ½ cup balsamic vinegar
- ¼ cup dark brown sugar
- sea salt and fresh cracked pepper
Instructions
- Melt the butter in a heavy-bottomed pan over medium heat.
- Add the onions and cook, stirring occasionally, until they soften – about 10 minutes.
- Stir in the vinegars and brown sugar. Reduce heat to low and simmer until the mixture reduces to a thick, jam-like consistency – about 20 minutes. Stir frequently to prevent burning.
- Season to taste with salt and pepper.
- Transfer to a jar or bowl and refrigerate until thoroughly chilled.
Notes
this looks so tasty! I’m linking you on my blog, hope you don’t mind.
making this recipe for Christmas appetizer, but it isn’t thickening … suggestions?
That onion jam does look excellent! The balsamic vinegar and brown sugar sound wonderful here and contribute to the gorgeous color of the jam. I would have to have it with rhubarb like in Alinea 🙂
I love this!! I could definitely see myself spooning it up!
holy socks…I’m making this..and soon!!
LOVE these flavor combos! I am def going to try this-thanks so much.
I have never heard of onion jam. Is that weird? Because it looks freaking amazing, so I figure I should have run into it before… especially since burgers are a serious part of my diet… guess I’ll just have to make it! 🙂
mmmm, that sounds delicious CG!
Mary- the ones I used were on the smaller side. Maybe about the size of my fist.
Looks delicious. What size onions do you recommend using?
Drooling. I am thinking a chicken and onion jam panini…