Ingredients
Check off ingredients as you go
Makes 1 large jam jar
- 4 red onions
- 2 Tbsp olive oil
- 1 small glass water (8 Tbsp)
- 2-3 Tbsp light brown sugar
- 2 Tbsp balsamic vinegar (or balsamic glaze)
Slice the onions fairly thinly.
In a Dutch oven or a skillet, pour in the olive oil and warm it gently, then add the sliced onions. Cook over high heat for 5 minutes, season with salt, add the glass of water, then reduce to low heat and continue cooking for 30 minutes. Stir from time to time to make sure the onions don’t stick.
Add the vinegar and the sugar and cook for another 10 minutes.
Transfer to a jar and store in the refrigerator.
Tips
Adjust the cooking time so that no liquid remains, and taste to check whether it’s sweet enough for you. Some people turn it into a real jam and add a huge amount of sugar, but I’m less fond of that because I find it masks the flavor of the other ingredients you pair it with.
This onion jam is also delicious in a hamburger or in a warm goat cheese salad, and even on a pizza.