Caramelized Onion Jam

Whole Living, October 2011
  • Yield Makes 1 1/2 cups
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  • 1/2 cup extra-virgin olive oil
  • 2 pounds onions, thinly sliced
  • 1/2 cup water (or low-sodium chicken stock)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • Coarse salt


  1. In a medium pot, heat oil over
    medium heat and cook onions,
    covered, stirring occasionally until
    translucent, about 15 minutes.
    Add water, vinegar, and sugar
    and cook uncovered, stirring, until
    onions are caramelized, about
    30 minutes more. Season with
    salt. Let cool completely.

Cook's Note

Onion jam can be refrigerated for up to 2 weeks.

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