Onion Jam

Onion Jam


"A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks."
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1 h 20 m servings 37 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 37 kcal
  • 2%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a heavy skillet over medium heat.
  2. Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
  3. Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
  4. Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.


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When I added the onions to the pan, the sugar syrup pretty much seized to a big clump (I suspect from the water in the onions). I just kept breaking it apart, and it finally melted down. After...

Ive made this a handful of times now,with the only change being 2 tsp minced garlic added. First few times I followed directions exactly as is. The other day I did it a bit differently, and I th...

Omgosh! First I tried making this with brown sugar.Bad move, Burned it! Second time I used white sugar, turned off the flame on stove and it Burned again! 3rd X was a charm. This was Really go...

This is so good! Used plain old yellow onions (because that's what I had on hand) and it turned out delicious! Gave this four stars because I just changed the way I cooked it - I was nervous to ...

I did like it. However, it didn't look very pretty. I don't think it ever REALLY jells like jam. So be carful to not over cook it. I probably over cooked! If I was to have a BBQ and invite fa...

Searched through many recipes and decided on this because it was easy. WOW!! It's a keeper. I also agree with another reviewer,next time will chop onions smaller. I'd suggest a 1/4" dice. Mine w...

As others mentioned, once the onions were added the sugar became crystalized clumps. But I turned the heat on low and let it melt on its own. I didn't have Red Wine Vinegar but used Balsamic ins...

This is so good! My onions took about two hours to reduce to a thickened consistency. Great caramelized onion flavor. I enjoyed it first with some turkey kielbasa. Will keep on hand.

I didn't have red wine vinegar but had balsamic so used that instead. This was quite good - except using the balsamic causes the mixture to turn almost black. I'm going to use it at an upcomin...

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