Name: Onion Jam
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: 4 medium (1 1/2 pounds) yellow onions, medium dice -; 2 teaspoons salt, plus more to taste -; 1 teaspoon olive oil -; 1 1/2 teaspoons ground black pepper -; 2 tablespoons fresh thyme leaves, divided -; 1/4 cup red wine vinegar -; 1/3 cup balsamic vinegar -; 3/4 cup, plus 2 tablespoons granulated sugar -; 1 lemon, zested (1 teaspoon) and juiced (2 tablespoons) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Onion Jam

1. 4 medium (1 1/2 pounds) yellow onions, medium dice -

2. 2 teaspoons salt, plus more to taste -

3. 1 teaspoon olive oil -

4. 1 1/2 teaspoons ground black pepper -

5. 2 tablespoons fresh thyme leaves, divided -

6. 1/4 cup red wine vinegar -

7. 1/3 cup balsamic vinegar -

8. 3/4 cup, plus 2 tablespoons granulated sugar -

9. 1 lemon, zested (1 teaspoon) and juiced (2 tablespoons) -

How to cook deliciously - Onion Jam

1. Stage

Salt the onions: Place the diced onions in a medium bowl. Add 2 teaspoons of salt and mix well. Set aside at room temperature for 60 minutes. Do not strain the liquid from the onions, as it will help soften the onions as they cook.

2. Stage

Sauté and reduce onions: In a 10-inch skillet over medium heat, warm the olive oil. Add the onions and their macerating liquid, and cook until translucent, stirring occasionally, about 10 minutes. Add black pepper and 1 tablespoon of thyme leaves to the onions. Stir to combine. Reduce the temperature to medium-low and add the red wine vinegar and balsamic vinegar. Cook for about 10 minutes, stirring occasionally. At this stage, the vinegars will have cooked down and into the onions. The mixture will have become thicker and heavier in the pan.

1. Stage. Onion Jam: Sauté and reduce onions: In a 10-inch skillet over medium heat, warm the olive oil. Add the onions and their macerating liquid, and cook until translucent, stirring occasionally, about 10 minutes. Add black pepper and 1 tablespoon of thyme leaves to the onions. Stir to combine. Reduce the temperature to medium-low and add the red wine vinegar and balsamic vinegar. Cook for about 10 minutes, stirring occasionally. At this stage, the vinegars will have cooked down and into the onions. The mixture will have become thicker and heavier in the pan.

3. Stage

Season and cool: Remove the pan from the heat. Mix in the remaining 1 tablespoon of the thyme leaves and allow the onion jam to cool in the pan. When fully cooled, season with salt, to taste.

1. Stage. Onion Jam: Season and cool: Remove the pan from the heat. Mix in the remaining 1 tablespoon of the thyme leaves and allow the onion jam to cool in the pan. When fully cooled, season with salt, to taste.

4. Stage

Storing onion jam: Transfer the onion jam to a glass jar or plastic container, and store in the refrigerator. It is ready to use immediately. Did you love the recipe? Give us some stars and leave a comment below!