Onion Jam Recipe #378709
This is great on burgers or paninis, especially ham and cheese. Also use on top of grilled chicken. It looks best with the onion cut lengthwise into 1/4 inch wedges, rather than rings. It will keep in fridge for up to 2 weeks.
45 min |
1 cup
- 1 tablespoon extra-virgin olive oil
- 2 cups onions, sliced
- 2 tablespoons sugar
- 1/2 teaspoon soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- Heat olive oil in a skillet over medium heat. Add the onions and cook for 5-8 minutes, until tender and translucent. Add the sugar and cook, stirring occasionally, for 15-20 minutes, until golden brown.
- Add remaining ingredients and cook, stirring often to avoid scorching, for 20 minutes, or until thick and jamlike. The slower it is cooked, the richer the jam will be.
- Store tightly covered in refrigerator for up to 2 weeks.
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5 stars