Caramelized Onion Jam

March 31, 2012
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Why did I make Caramelized Onion Jam at 10 o’clock in the morning you ask? We’ll blame it on the Pear Sandwich. I needed something to accompany the pears and cheese and greens. Something that is savory but pretends to be sweet. Something that is so ridiculously easy to make but pretends to be posh.

12-03-21_CaramelizedOnions

Luck would have it there were actually onions on hand and some left over thyme in the fridge so a few onion cutting tears later and this goodness emerged.

12-03-21_CaramelizedOnions

You could put it in a tart shell with some Camembert and roasted beetroot, serve it on a cheese platter, or simply eat it with a fork… not that I would do something like that, ahem…  After some slightly overzealous tasting I used it in my Pear Sandwich – it was gorgeous.

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Caramelized Onion Jam

Ingredients:

2 brown onions – thinly sliced
2 sprigs fresh thyme – or 1 tsp dry
2 Tbsp olive oil
pinch sea salt
1/4 c water
2 tsp apple cider vinegar

Method:

In a non-stick skillet over medium heat saute onions, thyme and salt in the olive oil for 5 minutes. Add the water and saute a further 5 minutes – stirring regularly. Turn down and cook a further 10 minutes on medium-low until onions are sweet and almost melting in the pan.

Remove from heat, stir through vinegar. Sprinkle with a bit of extra thyme. Serve with cheese, bread and pears.

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12-03-21_CaramelizedOnions

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3 Responses to Caramelized Onion Jam

  1. Miss Piggy on March 31, 2012 at 9:04 am

    Ooo, this looks easy enough for me to make AND I happen to have 3 onion in the the kitchen though (but no apple cider vinegar – would another type of vinegar do do you think)?

    • JJ on March 31, 2012 at 11:36 am

      Other than a bit of attention to frequently stir, it’s easy as anything! You could use a dash of balsamic or even a bit of lemon juice in place of the ACVin – it just needs a little acid to balance. Add 1 tsp then taste before adding the other :)

  2. Emily @ Life on Food on March 25, 2013 at 9:43 pm

    I made this for March’s SRC. Great recipe! I had some with the most amazing sweet potato. Cannot wait to use the rest.

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