Balsamic Onion Jam

Balsamic Onion Jam

Balsamic Onion Jam served over warm brie

I saw this Balsamic Onion Jam via Katherine Martinelli’s Onion Blog Hop (oh how I LOVE onions!). I knew right away that I had to make it. And, I thought it would be lovely over a warm baked brie with crackers. The sweetness of the leeks and onions matched with the creamy softness of the brie. The sharp balsamic cutting through all the richness of the brie. And, then the crackers adding a nice earthy crunchy balance to all that.

Just yummy, I tell ya!

Since having it as an appetizer at Thanksgiving, I put it on my leftover mashed potatoes, and it was awesome! I had a sandwich with leftover garlic herb bread, onion jam, sliced mozzarella, zucchini slices, and spinach. Excellent! I could totally see this over pizza too. Mmmm! I think it would work just about anywhere that your imagination can come up with!

sliced onions in pan ready to be cooked down and caramelized

caramelized onions about 1/2 way through cooking

Almost done, onions are done cooking, the reserved raw onions and balsamic have been added

Balsamic Onion Jam Recipe

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Balsamic Onion Jam

Author Debi

Ingredients

• 2 tablespoons olive oil
• 4 cups sweet onion such as Vidalia or Walla Walla Sweets, divided use
• 2 cups yellow onion
• 1 cup sliced leek white and light green parts only
• 1 teaspoon dried thyme
• 1 tablespoon brown sugar
• ½ cup balsamic vinegar
• kosher salt
• fresh black pepper

Instructions

1. Thinly slice all onions, reserving 2 cups of the sweet onions.
2. Heat a large skillet over low heat. Add olive oil and onions, except for the 2 cups reserved sweet onions. Sprinkle with salt. Cook slowly over low heat so that onions caramelize. This will take a long time. If the onions start to burn, add a little water to the pan to slow the cooking.
3. Deglaze pan with balsamic vinegar. Add reserved 2 cups of sweet onions, brown sugar, and thyme. Reduce over low heat until vinegar is absorbed/cooked off. Turn off heat and season to taste with salt and pepper. Pack in a jar with a tight-fitting lid, and store in fridge for up to two weeks.

Recipe Notes

Adapted from Oh Cake