The first time I tried onion jam was about 11 years ago at a pizza restaurant in Israel. They had it as one of their toppings and it sounded a bit odd so we had to try it.
We loved it. It is sweet but not too sweet, it’s got the onion flavor but it’s not sharp as raw onion. It tastes like caramelized onion.
To make it you’ll need…
Red wine, balsamic vinegar, brown sugar and four big onions (about a kilogram = 2.2lb). You will also need two tablespoons of cooking oil (canola or vegetables).
I start by cutting the onions in half lengthwise…
Then, cut the ends and peel the skin off.
While your eyes burn and your face is wet from tears, cut the onion to narrow strips lengthwise, and know in your hart that it’s going to be worth it.
This is the time to share that I have yet to find a way to cut an onion without crying. Nothing works for me. If you have a trick up your sleeve please share it in the comments below. Thank you.
Four onions make quite a large pile. But don’t be alarmed, it will reduce substantially.
Heat oil in a deep, wide pan…
When the oil is hot, add the onions and cook on medium-high heat, stirring frequently, for 5 minutes or so…
Until the onion is soft.
Add the brown sugar, red wine and balsamic vinegar…
Stir and bring to a boil. Once it is boiling, turn the heat to low and cook uncovered, stirring every 10-15 minutes. The key here is to turn the heat real low and let it cook very slowly. It’s going to take 2-2.5 hours.
This picture was taken after one hour of cooking. Still a lot of liquid.
Cooking for an hour and forty five minutes…
This is after two hours and twenty minutes. Just a couple more minutes and it is done. You can see that there is almost no liquid.
When it’s done cooking, turn the heat off and let it cool.
Here it is after it cooled down.
A closer look.
I store it in a mason jar in the refrigerator. It will hold for a long long time.
Onion jam is great with any kind of red meat. So if you make hamburgers for dinner, add it as a topping. If you make a brisket, place some next to the meat after you slice it or on top of the slices. It is also real yummy as a pizza topping as I mentioned at the beginning of the post.
And it can simply be great on a slice of good homemade bread with some good cheese on the side (in this picture is my favorite cheese Dubliner, an Irish cheese).
Did you ever had onion jam? Do you have a suggestion on how to cut onion without crying?