3largesweet or yellow onionscut into a 1/4-inch dice
2largethyme sprigs
2bay leaves
1rosemary sprig
1/2cup granulated sugar
1/2 cupwhite 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.