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–+ servings
Crostini piled high with slices of breakfast cheese and sweet onion jam. A bowl of sweet onion jam sits off to the side.

Sweet Onion Jam

Meg van der Kruik
This delicious Sweet Onion Jam is great on cheeseboards and with roasted or grilled meats. Its sweet-savory flavor is practically irresisitble.
3.58 from 197 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 2 cups

Ingredients
  

  • 1/4 cup California extra virgin olive oil
  • 3 large sweet or yellow onions cut into a 1/4-inch dice
  • 2 large thyme sprigs
  • 2 bay leaves
  • 1 rosemary sprig
  • 1/2 cup granulated sugar
  • 1/2 cup white wine vinegar
  • coarse salt to taste

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot heat the olive oil over medium-high heat until shimmering.
  • Add the onions and cook over medium-high heat, stirring frequently, until golden brown. About 15 minutes.
  • Tie the herbs together with kitchen twine and add the bundle to the onions. Reduce the heat to low and cook, stirring until fragrant, about 3 minutes.
  • Sprinkle the sugar over the top of the onions and cook, without stirring or shaking the pot, until the sugar melts. About 5 minutes.
  • Once the sugar is melted increase the heat to high and cook without stirring until it becomes an amber-colored caramel. This should take 4-6 minutes. Reduce the heat to low, add the vinegar and simmer until the jam is thick, about 5 more minutes.
  • Discard the herb bundle and season the onion jam with salt to taste. Let cool before serving.

Notes

Sweet onion jam can be stored in the refrigerator for up to 5 days. Serve warm or at room temperature. 
Keyword bay leaf, sweet onion, sweet onion jam, thyme, yellow onion
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