Balsamic Onion Jam is the best, it’s not my invention but I love it and use it in/on everything. I have seen about 10 or more versions of onion jam on the web from people like Tom Colicchio to other bloggers so I am going to add my onion jam to the list. Mostly so that I can refer to it on other pages in this site, not because I think my version is that much more fabulous. All onion jam is ambrosia from the gods you almost can’t mess it up and it makes almost everything taste better.
The key to onion jam is to give it time. This is not something you can whip up in 30 minutes it’s going to take an hour or more depending on how much liquid is in your onions. If you are foolish and try and rush it you will end up burning it and that will be bad. I like my jam extra gooey so I go crazy adding both butter and extra balsamic vinegar. If you would want a lighter version just cut the vinegar to about 2/3 cups and I guess you could leave out the butter, but why? Everything is better with butter, even onion jam.
Balsamic Onion Jam
- 2-3 large onions sliced thin about 6-8 cups
- 3 tbsp butter
- 2 small sprigs fresh rosemary diced small
- 1 cup balsamic vinegar
- 1 tbsp brown sugar
- ¼ tsp salt
- Pepper to taste
- Olive oil
Heat a drizzle of olive oil in a large pan on the stove, add the chopped onions, salt, pepper, and the rosemary. On medium-low heat let the onions cook until soft and most of their liquid has evaporated.
Add the butter, brown sugar and balsamic vinegar.
Lower the heat to a simmer and allow the vinegar to reduce until the mixture has the texture of jam. Be careful not to let it burn, the higher you have the heat the more often you will have to stir. Use the jam warm or at room temperature for more flavor.