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Red Onion Jam

lightly adapted from Serious Eats
Course Sauces
Keyword jam, onions
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Makes 3 cups

Ingredients

  • 2 large red onions (about 2 lbs. total)
  • 2 tbsp. olive oil
  • 1 cup red wine
  • 4–5 tbsp. honey or coconut sugar
  • 3–4 sprigs fresh thyme plus 1 sprig fresh rosemary, bound together with kitchen twine
  • 2 tbsp. balsamic vinegar or red wine vinegar
  • ½ tsp. salt plus more to taste
  • ¼ tsp. fresh ground black pepper

Instructions

  • Dice the onions, either medium dice or small dice, according to the desired chunkiness of the onion spread.
  • Heat the oil in a large, deep pan over medium heat. Add the chopped onions and sauté, stirring regularly, until translucent.
  • Add all the remaining ingredients except the pepper. Bring the mixture to a boil, stirring regularly.
  • Turn the heat down low and allow the liquid to reduce to a thick, jammy texture, about 1 hour, stirring every 5–10 minutes.
  • Remove the onion jam from the heat. Season with pepper. Taste and adjust salt as needed.
  • Let the jam cool completely before storing in an airtight container in the fridge for up to 1 month.