Onion Jam5 Reviews
- Prep: 25 min
- Cook: 55 min
- Ready In: 1 hr 20 min
“A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.” - by WENDYMARIE37
Original recipe yields 32 servings
- Heat vegetable oil in a heavy skillet over medium heat.
- Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
- Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
- Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.
Amount Per Serving (32 total)
- 37 cal
- 1.7 g
- 5.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"When I added the onions to the pan, the sugar syrup pretty much seized to a big clump (I suspect from the water in the onions). I just kept breaking it apart, and it finally melted down. After that,..." See more it took about 40 minutes to reach the jam consistency, but it was worth the wait. We had this on sliders, and it was so good. I have some leftover, so I'm going to try it on a cream cheese chunk to have with some crackers. Good job Wendy Marie. UPDATE 4.16.12 Made another batch of this, and slathered it onto a ciabatta roll with turkey, swiss cheese, lettuce & tomato. It was delicious."
"Omgosh! First I tried making this with brown sugar.Bad move, Burned it! Second time I used white sugar, turned off the flame on stove and it Burned again! 3rd X was a charm. This was Really good! I ..." See moregrilled brauts and ate them with flour tortillas. Liked the sweet n sour relish on dogs. Thank you Wendy Marie"
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