Red Onion Jam sounds a bit weird, but trust me, it’s far from that. It’s sweet, it’s a little savory, and it goes oh-so-well with some cream cheese and crackers. It’s the perfect addition to any brunch or party platter.
The first time I ever made red onion jam was a couple of years ago. It was for a family brunch I created to nosh on during that big solar eclipse. Like I mentioned a few days ago, we were in the direct path of totality and it turned out to be pretty darn awesome. My husband, kids, and I trekked up to one of the vineyards that my husband worked at and had a brunch picnic together. Then, we experienced the eclipse, which was a once in a lifetime event.
This recipe is a recipe that I found in one of my favorite appetizer books, the Ultimate Appetizer Ideabook and I modified it a bit with the ingredients that I had on hand. You’ll probably hear me talking about this cookbook a lot. I use it frequently a lot for inspiration when I host a dinner.
While this red onion jam looks a bit intimidating for some (the color and consistency made some of my friends question it) once you try it the flavor will by far make up for the rest!
When I make this jam, I usually have some crackers or scones to pair it with, along with some meats and cheeses. However, while it’s called a jam, it’s essentially a spread. Also, try it on your hamburger. You can thank me later.
How to Make Red Onion Jam:
- 1 Tablespoon unsalted butter
- 2 Tablespoons olive oil
- 2 Large thin-sliced red onions
- 1/2 cup dry red wine
- 1/4 cup vinegar
- 1/4 cup packed light brown sugar
- 2 Tablespoons balsamic vinegar
- 1/4 teaspoon salt
In a skillet ( I used cast iron) warm up olive oil and butter over medium heat. Add the sliced onions and cook for about 10 minutes over medium heat until onions are softened and slightly translucent. Stir in red wine, vinegar, brown sugar, balsamic vinegar, and salt. Turn heat down to low and simmer for approximately 1 hour until thickened, stirring occasionally.
Let it cool for 30 minutes and then store in the refrigerator for up to 2 weeks. Serve room temperature with your favorite meats, cheeses, and crackers.
Have you ever made an onion jam before? Or what about another unusual type of jam or spread? Comment below and let us know what the most surprisingly tasty spread you’ve ever made was!
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