The sweet, sour and heat in this Caramelized Onion Jam, with balsamic and a bit of chili flakes, makes an excellent accoutrement to a variety of dishes.
Course Sauce
Cuisine American
Keyword Caramelized Onion Jam
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12ounces
Equipment
Saute pan
Airtight container
Ingredients
4Large onions red onions or other sweet onions
4tbspUnsalted butter
1tbspExtra virgin olive oil
1/3cupBrown sugar or cane sugar
3tbspMaple syrup
3Garlic clovescrushed
3tbspBalsamic vinegar
1tbspApple cider vinegar
2tspSmoked chili powder
1/2tspDried thyme
2tspKosher salt
pinchGhost chili or red pepper flakesat your own risk!
Instructions
On a cutting board with a sharp knife, or a food processor fitted with a slicer, thinly slice the onions.
In a large skillet over medium-high heat, melt the butter along with the olive oil.Cover the bottom of the pan with onions.
Add the remaining ingredients, turn down to medium heat and cook until the onions are golden brown, about 20-minutes. Good caramelized onions should glisten and begin to look like a delicious jam.
While different flavors can be added to the caramelized onion jam, the best flavor will come from a hint of sweetness from the onions, and the tartness of the balsamic vinegar.
Cool to room temperature and store in a glass jar or airtight container in the fridge for about a week.
Video
Notes
A great way to extend the life of this red onion jam, small amounts can be frozen in ice cube trays, once frozen, store the cubes in an airtight container to thaw and use at another time.