• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & Asian favourites
  • About
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Spreads & Syrups

    Caramelized Onion Jam

    Published: Apr 6, 2021 by Michelle · 8 Comments

    Jump to Recipe - Print Recipe

    Sweet and concentrated with onion flavour, this Caramelized Onion Jam will be the condiment you use on everything from burgers to pasta. 

    Fork full of onion jam on wooden board with jar in the background.

    What is caramelized onion jam?

    It's basically onions that have been cooked over low heat for a long period of time. 

    This slow-cooking process creates a sweet and meltingly delicious, mellow yet concentrated onion flavour.

    What makes the onions turn brown?

    This is through the Maillard reaction, which is a chemical reaction between amino acids and the reduction of sugar.

    The second reaction that occurs is the caramelization process, which is where water gets removed via steam, and the sugar(s) break down.

    Ingredients you'll need

    You'll need:

    • avocado oil: or any good quality vegetable oil; olive oil would be great too
    • extra large onions: you can use white or yellow onions, sliced (I use a food processor to make it easier, but if you've got good knife skills, you can slice them thinly with a sharp knife)
    • thyme: fresh is best, but you can use dried in a pinch (if using dried thyme, use a little less)
    • brown sugar: you can add a touch of brown sugar just to help the onion jam out; otherwise you can omit
    • sea salt: a pinch of sea salt really helps the sweetness come out
    • balsamic vinegar: balances the sweetness with a little tang

    The key to caramelizing

    Is time. And patience.

    It takes about 1 hour, 20 minutes to make this onion jam. 

    Yes, it's a long time, but you don't want to rush the process.

    Rushing the process can mean burnt, bitter onion jam, which is no good.

    You'll want to be near the stove for this onion jam.

    Don't set it and forget it, or you'll end up with burnt onions. 

    Overhead shot of a glass of onion jam on wooden board, with fork on the side.

     

    What can you use it on?

    It's such a delicious and versatile condiment.

    Use it on a variety of items such as:

    • sandwiches: Breakfast Turkey & Egg Croissants
    • burgers
    • buns: Chimichurri & Panko Parker House Rolls
    • wraps: Five-Spice Turkey Green Onion Pancake Rolls
    • perogies
    • pasta
    • pizza: Peking Duck Pizza
    • quesadillas

    How to store

    Store the onion jam in a clean, sterile glass jar for up to 2 weeks in the fridge.

    Can you freeze it?

    No, I don't recommend freezing the onion jam.

    Other recipes you may like

    Be sure to check out my other recipes:

    Do Chua (Vietnamese Pickled Daikon & Carrot)

    How to Make Flavourful Chili Oil

    Turkey & Cheese Puff Pastry Roll Ups

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Fork of caramelized onion jam on wooden board, with jar in the background.

    Print Recipe
    5 from 6 votes

    Caramelized Onion Jam

    Sweet and concentrated with onion flavour, this Caramelized Onion Jam will be the condiment you use on everything from burgers to pasta. 
    Prep Time15 mins
    Cook Time1 hr 20 mins
    Total Time1 hr 35 mins
    Course: Condiment
    Cuisine: American, French
    Servings: 10
    Calories: 32kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 tablespoon avocado oil or neutral vegetable oil
    • 4 extra large onions (white or yellow) sliced
    • 1 teaspoon thyme leaves fresh (or use slightly less if using dried)
    • 1 teaspoon brown sugar optional
    • ⅛ teaspoon sea salt
    • 1 tablespoon balsamic vinegar glaze
    Prevent your screen from going dark

    Instructions

    • Use a food processor with the slicing attachment to slice the onions.
    • Heat a Dutch oven or heavy bottomed pot over medium heat.
    • Add in oil. Add in the onions and gently sauté over medium heat, until the onions reduce, stirring occasionally.
    • It will take about 1 hour 20 minutes, or close to 90 minutes. Don't rush.
    • Add in thyme, rosemary, brown sugar, sea salt, and balsamic near the end of the cooking process, when the onions have reduced significantly and are brown in colour.
    • Store in a sterilized glass jar in the fridge for up to 2 weeks. Makes about 1 pint.

    Nutrition

    Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Taiwanese Spicy Beef Noodle Soup (Instant Pot)
    Matcha Strawberry Fruit Sando »

    Reader Interactions

    Comments

    1. Jenn

      May 06, 2021 at 11:04 am

      5 stars
      I love me some caramelized onions and this jam has my name all over it! I'm sure I'll be putting it on everything! I can't wait!

      Reply
    2. Elizabeth

      May 06, 2021 at 11:28 am

      5 stars
      This is phenomenal! I want to put it on everything now!

      Reply
    3. Bintu | Recipes From A Pantry

      May 06, 2021 at 11:30 am

      5 stars
      This definitely sounds like a condiment I would use all the time! I love caramelized onions so this sounds absolutely delicious to me!

      Reply
    4. Nart at Cooking with Nart

      May 06, 2021 at 11:55 am

      5 stars
      I was intrigued when I saw this recipe and had to give it a go out of my love for onion. Man, this is really good! I mean, I can have it on toast for breakfast every day! Thanks so much for sharing <3

      Reply
    5. Sara Welch

      May 06, 2021 at 2:32 pm

      5 stars
      Enjoyed this on my burger for dinner last night and it did not disappoint! Quick and easy. and added so much more flavor to my meal; loved every bite!

      Reply
    6. Linsey

      May 08, 2021 at 4:41 pm

      5 stars
      Certainly enjoy this caramelized onion jam on everything!

      Reply
    7. Vicki

      March 14, 2022 at 6:56 pm

      Can this be canned or water bathed to make a larger batch last a long time?

      Reply
      • Michelle

        March 15, 2022 at 8:31 am

        Yes, you can follow the general canning process using a water bath from my Pickled Garlic recipe https://www.siftandsimmer.com/pickled-garlic/ (omitting the pickling liquid).

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Subscribe for Latest recipes

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Tart

    Matcha Coconut Tres Leches Cake

    Matcha Granita

    Layered Strawberry Matcha Latte

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2022 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.