This Onion Jam has caramelized onions, bacon, and the tang of vinegar to round it out. It’s sweet, salty, creamy, and delicious. You’re going to want to smear it on everything.
When I first heard about onion jam I didn’t get it. Why would someone make jam out of onions? Then I tasted it and I understood.
The onions are caramelized and sweet, but they still have their quintessential savory note. That makes the jam perfect with so many things.
What Type of Onions to Use
When I make this recipe, I like to use yellow onions. They’re flavorful but they still get nice and sweet here. If you’re curious what makes the colors of onions so different, check this out!
In addition to the sweet caramelized onions, this onion jam also has bacon in it. So salty and smoky. There’s a bit of wine in there too. And at the end, you add a tiny bit of apple cider vinegar. That gives you the little bit of tartness that brings everything together.
How to Serve Onion Jam
You can put it on a cheese tray or serve it with fruit and bread, as shown in the picture above. Maybe you want to use it on your burger instead of raw onions. Or even jazz up a grilled cheese by putting some inside.
One of my favorite things to do with the onion jam is to serve it with grilled chicken. I’d go with a basic grilled chicken like this one, slathered in a great bbq sauce. Keep it simple because the onion jam is totally going to be the star of this show.
I just know that you are going to fall in love with this onion jam recipe. I’m so excited for you and can’t wait to hear about all the ways you find to use it!
- 2 Tbsp. butter
- 2 sweet onions, thinly sliced
- ½ teaspoon salt
- ¼ cup packed brown sugar
- ½ cup white wine, such as Riesling
- 6 strips cooked bacon, chopped
- 1 tsp. cider vinegar
- Melt the butter in large skillet over medium-low heat.
- Add onion and cook, stirring occasionally, until starting to brown, 5-7 minutes.
- Reduce heat to low. Stir in salt and brown sugar. Cover and cook until soft and gooey, 25-30 minutes.
- Add wine and bacon. Increase heat to high. Cook, stirring continuously, until thick, 3-4 minutes.
- Remove from heat. Stir in vinegar. Taste. Add a pinch more salt if needed.
- Cool. Serve at room temperature. Store in an airtight container in the refrigerator for up to 4 days.