Onions and shallots gently cooked in layers of butter and olive oil with shades of thyme, sage and oregano – this is the beginning of one luscious, mahogany-hued spread!
Sweet and savory, it’s a delicious twist on your everyday condiment.
Savory jams are some of the best vintage bites. Not a jam in the traditional sense, though one made in a similar fashion.
The jam starts with slices of sweet onions and shallots, cooked in butter and olive oil with a bundle of fresh herbs tossed in for a light herbal touch. Dark brown sugar adds a wonderful depth followed up with a bright note from balsamic vinegar.
Most of the time is just letting the jam do its thing with an occasional stir. After a long, slow simmer you’ve created a delectable thick, rich jam.
It adds an unexpected touch as a spread with baguettes and cheese or an utterly wonderful touch on a warm steak sandwich!
Onion Jam
4 tablespoons butter
2 tablespoons olive oil
4 medium sweet onions, about 2-½ pounds
1 large shallot
10 sprigs fresh thyme
1 large sprig fresh sage
5 sprigs of fresh oregano
1 cup dark brown sugar, packed
1-½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
¾ cup balsamic or red wine vinegar
Quarter and slice the onions, you’ll have about 8 cups. Slice the shallots, you should have about ¾ cup.
Melt the butter with the olive oil in a large, shallow stockpot over medium heat. Add the onions and shallots to the pan, stirring to coat. Tie the sprigs of herbs with kitchen twine and toss in with the onions and shallots.
Cover the pan and cook until the onions and shallots are very soft, about 40 to 45 minutes, stirring occasionally.
Remove the bundle of herbs and add the brown sugar, kosher salt and pepper.
Pour in the vinegar and cook uncovered for an additional 30 to 40 minutes or until the jam thickens, stirring occasionally. Increase stirring as the jam thickens.
Makes 2 cups of jam.
Keep refrigerated.
Onion Jam
Equipment
- Large, shallow stockpot
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 medium sweet onions, about 2-½ pounds
- 1 large shallot
- 10 sprigs fresh thyme
- 1 large sprig fresh sage
- 5 sprigs of fresh oregano
- 1 cup dark brown sugar, packed
- 1-½ teaspoons kosher salt
- ½ teaspoon ½ teaspoon freshly cracked black pepper
- ¾ cup balsamic or red wine vinegar
Instructions
- Quarter and slice the onions, you’ll have about 8 cups. Slice the shallots, you should have about ¾ cup.
- Melt the butter with the olive oil in a large, shallow stockpot over medium heat. Add the onions and shallots to the pan, stirring to coat.
- Tie the sprigs of herbs with kitchen twine and toss in with the onions and shallots. Cover the pan and cook until the onions and shallots are very soft, about 40 to 45 minutes, stirring occasionally.
- Remove the bundle of herbs and add the brown sugar, kosher salt and pepper.
- Pour in the vinegar and cook uncovered for an additional 30 to 40 minutes or until the jam thickens, stirring occasionally. Increase stirring as the jam thickens.
- Keep refrigerated.
