The Ultimate Onion Jam Recipe

You’ve got to try making this onion jam. You’ve just got to. The onions are caramelized and so it’s creamy and sweet and delicious. You’re going to want to smear it on everything. And I DO mean everything. Ha!

When I first heard about onion jam I didn’t get it. Why would someone make jam out of onions? Then I tasted it and I understood.

The onions are caramelized and sweet, but they still have their quintessential savory note. That makes the jam perfect with so many things. You can put it on a cheese tray or serve it with fruit, as shown in the picture below.

The Ultimate Onion Jam Recipe

In addition to the sweet caramelized onions, this onion jam also has bacon in it. So salty and smoky. There’s a bit of wine in there too. And at the end you add a tiny bit of apple cider vinegar. That gives you the little bit of tartness that brings everything together.

One of my favorite things to do with the onion jam is to serve it with grilled chicken. I’d go with a basic grilled chicken like this one, slathered in a basic bbq sauce like this one. Keep it simple because the onion jam is totally going to be the star of this show.

I just know that you are going to fall in love with this onion jam recipe. I’m so excited for you!

Christine ;-)

Sweet Onion and Bacon Jam

Ingredients:

  • 2 Tablespoon butter
  • 2 sweet onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 1/2 cup white wine, such as Riesling
  • 6 strips cooked bacon, chopped
  • 1 teaspoon cider vinegar

Directions:

  1. Melt butter in large skillet over medium-low heat.
  2. Add onion and cook, stirring occasionally, until starting to brown, 5-7 minutes.
  3. Reduce heat to low. Stir in salt and brown sugar. Cover and cook until soft and gooey, 25-30 minutes.
  4. Add wine and bacon. Increase heat to high. Cook, stirring continuously, until thick, 3-4 minutes.
  5. Remove from heat. Stir in vinegar. Taste. Add a pinch more salt if needed.
  6. Cool. Serve at room temperature. Store in an airtight container in the refrigerator for up to 4 days.
This post originally appeared in 2014 and was revised and republished in April, 2017.