Caramelized Onion Jam

Caramelized Onion Jam

We made this with Calivirgin Premium Extra Virgin Olive Oil  and Calivinegar Barrel Aged Balsamic Vinegar

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Caramelized Onion Jam
For a party appetizer just pour this jam over cream cheese and serve with crackers. This dip is seriously addictive!
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Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 2 quarts onions about 7 large
  • 1/4 cup Calivirgin Premium Extra Virgin Olive Oil
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/2 cup champagne vinegar
  • 3/4 cup sugar
  • 2 bay leaves
  • 2 sprigs parsley
  • 1 sprig rosemary
  • salt to taste
Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 2 quarts onions about 7 large
  • 1/4 cup Calivirgin Premium Extra Virgin Olive Oil
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/2 cup champagne vinegar
  • 3/4 cup sugar
  • 2 bay leaves
  • 2 sprigs parsley
  • 1 sprig rosemary
  • salt to taste
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Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut 2 quarts of onions (about 7 onions) into 1/4-inch dice or slices.
  2. In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
  3. Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes.
  4. Stir in the balsamic vinegar and Champagne Vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.
Recipe Notes

Recipe by Carole

Hint - Make this ahead of time, onion jam can be refrigerated for up to 5 days. Serve warm or at room temperature.


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