Balsamic Onion Jam

Author Debi


  • 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


  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