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READY IN ABOUT 1½ hrs

Onion Jam

Read Reviews (5)

"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." — WENDYMARIE37

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Original recipe makes 32 servings Change Servings

1/4 cup vegetable oil
1/2 cup white sugar
4 cups onion, coarsely chopped

1/4 teaspoon salt
ground black pepper to taste
1/2 cup red wine vinegar

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Directions

Heat vegetable oil in a heavy skillet over medium heat.
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.
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.
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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PREP 25 mins
COOK 55 mins
READY IN 1 hr 20 mins

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Reviews More Reviews

Apr 16, 2012

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 that, it took about 40 minutes to reach the jam consistency, but it was worth the wait. We had this on sliders, and it was so good. I have some leftover, so I'm going to try it on a cream cheese chunk to have with some crackers. Good job Wendy Marie. UPDATE 4.16.12 Made another batch of this, and slathered it onto a ciabatta roll with turkey, swiss cheese, lettuce & tomato. It was delicious.

—lutzflcat

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Jun 17, 2012

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 good! I grilled brauts and ate them with flour tortillas. Liked the sweet n sour relish on dogs. Thank you Wendy Marie

—Patty Cakes

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5 Ratings

Jul 10, 2012

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.

—MrsFisher0729

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Jun 02, 2012

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 family and friends, I would make it again. Yet, 4 cups of onion only made a little over 8oz. Also, my sugar seized up also and I just kept on it . . . it all breaks up!

—Michelle Nelson

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Jun 24, 2012

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 upcoming July 4th cookout to accompany a cheese board.

—Kel

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Nutrition

Calories
37 kcal
2%

Carbohydrates
5.4 g
2%

Cholesterol
0 mg
0%

Fat
1.7 g
3%

Fiber
0.4 g
1%

Protein
0.2 g
< 1%

Sodium
19 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Onion Jam

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 37
Calories from Fat: 16

% Daily Value *
Total Fat 1.7g 3 %
Saturated Fat 0.3g 1 %
Cholesterol 0mg 0 %
Sodium 19mg < 1 %
Potassium 35mg < 1 %
Total Carbohydrates 5.4g 2 %
Dietary Fiber 0.4g 1 %
Protein 0.2g < 1 %
Sugars 4g
** Vitamin A < 1 %
** Vitamin C 3 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate 2 %

* 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.