Onion Jam
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1pound red onions, thinly sliced
- 1tablespoon sugar
- 1teaspoon salt
- ¼cup balsamic vinegar
Nutritional analysis per serving (4 servings)
131 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 1 gram protein; 324 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large skillet over a medium flame. Add onion, and sauté, stirring, until it is wilted and transparent. Sprinkle with sugar, salt and balsamic vinegar.
- Step 2
Sauté, stirring occasionally, until onion is soft and a deep brown color, 15 to 20 minutes. If necessary, add a little water to keep onion moist. Use at room temperature.
Private Notes
Comments
White onions will do too. I bought a bottle of balsamic vinegar that did not live up to my expectations. I figured it might work in this recipe and was willing to gamble. To my delight the results were unbelievably delicious. This recipe is very humble, extraordinarily simple and delivers amazing results.
Excellent! I used white onion as that is what I had on hand. Paired with salmon burgers.
I use a mix of red and white onions and a mix of balsamic and wine vinegar along with sugar and salt. I also throw in a few garlic cloves, roughly chopped. The one thing that works best for me is to cook the onions much longer than recommended here -- on a low flame for an hour or two and they get dark, jammy, and delicious. The liquids cook off, and only onion jam remains.
I use a mix of red and white onions and a mix of balsamic and wine vinegar along with sugar and salt. I also throw in a few garlic cloves, roughly chopped. The one thing that works best for me is to cook the onions much longer than recommended here -- on a low flame for an hour or two and they get dark, jammy, and delicious. The liquids cook off, and only onion jam remains.
@Anna F, thanks for your note, I did the same cooking it for much longer than the recommended time to allow for the onions to become more jammy. Was worth the time.
Used maple syrup instead of sugar, added a sprig of fresh thyme & some black pepper. Five stars!
Excellent! I used white onion as that is what I had on hand. Paired with salmon burgers.
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