Onion Jam Recipe From The Test Kitchen | Tasting Table
Prep Time:
Cook Time:
1 hour
Servings:
2 cups
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium Vidalia or other sweet onion, thinly sliced
  • 1 medium red onion, thinly sliced
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • ⅓ cup dry red wine
  • ¼ cup balsamic vinegar
  • ¼ cup red wine vinegar
Directions
  1. In a medium skillet set over medium-low heat, add the olive oil, Vidalia onion and red onion. Cook, stirring frequently, until the onions are soft and translucent, 15 to 20 minutes.
  2. Stir in the marjoram, rosemary, thyme, salt and black pepper and cook for 2 minutes. Add the honey, red wine, balsamic vinegar and red wine vinegar and stir to combine. Reduce the heat to low and cook, stirring frequently, until the mixture is thickened and the liquid is almost evaporated, 35 to 40 minutes.
  3. Transfer the onion jam to a bowl and cool completely. Serve at room temperature, or transfer to an airtight container and refrigerate for up to 5 days. Calories per Serving (2 tablespoons): 30; Sodium: 56mg; Total Carbohydrate: 4g; Fiber: 0g; Fat: 1g