Onion jam. Tasty recipes online from famous chefs.

Onion jam

You and I are used to the fact that jam is usually made from sweet fruits or berries. But this is not always the case 🙂 How about the mysterious Spanish tomato jam, Ukrainian zucchini jam, Armenian green walnut jam, American pumpkin jam, and the most popular in the world – an unusual onion jam?

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Makes: 1 jar
  • Difficulty: easy
  • Course: appetizer
  • Cookware: stock pot, knife
  • Cuisine: French

Ingredients

  • 1 kg sweet red onions, peeled, sliced
  • 300 g sugar
  • 400 ml red wine
  • leaves from 1 fresh thyme sprig
  • ¼ tsp ground cardamom
  • freshly ground black pepper
  • olive oil for frying

Cooking method

Step 1

Pour olive oil into a saucepan and fry the onions over medium heat until transparent. Add wine, sugar, and spices, bring to a boil and simmer over medium heat for 30-40 minutes, stirring occasionally. When the liquid is almost evaporated, the jam is ready. Transfer the jam to a clean, dry jar, close and store in the refrigerator.

Cook onion jam

My tips and tricks:

You can use any other type of onion, but then your jam will be less sweet. To fix this, simply add more sugar or honey. I am yet to discover the shelf life of onion jam, because it always disappears within a few days after cooking, eaten with a cheese plate, toast, liver, pies, steaks, duck or foie gras.

Onion jam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: appetizer
Cuisine: French
Serves: 1 jar
Ingredients
  • 1 kg sweet red onions, peeled, sliced
  • 300 g sugar
  • 400 ml red wine
  • leaves from 1 fresh thyme sprig
  • ¼ tsp ground cardamom
  • freshly ground black pepper
  • olive oil for frying
Cooking method
  1. Pour olive oil into a saucepan and fry the onions over medium heat until transparent. Add wine, sugar, and spices, bring to a boil and simmer over medium heat for 30-40 minutes, stirring occasionally. When the liquid is almost evaporated, the jam is ready. Transfer the jam to a clean, dry jar, close and store in the refrigerator.
My tips and tricks
You can use any other type of onion, but then your jam will be less sweet. To fix this, simply add more sugar or honey. I am yet to discover the shelf life of onion jam, because it always disappears within a few days after cooking, eaten with a cheese plate, toast, liver, pies, steaks, duck or foie gras