When selecting onions for this appetizer recipe, look for dry bulb onions labeled as sweet, Walla Walla, or Vidalia onions. They should be firm, free from blemishes, and not sprouting. They should have papery outer skins and short necks. If stored properly in a cool, dry, well-ventilated place, fresh onions should last for several weeks. The garlic in this onion jam recipe should come from a firm head without soft or dry cloves. Avoid sprouted heads, which can be a sign the garlic is old.
Cooking the sliced onions slowly in butter intensifies their sweetness and flavor. A hint of brown sugar plays up the caramel notes while balsamic vinegar adds a bit of tang. Balsamic vinegar also adds a bit of sweetness, so we don't recommend substituting another type of vinegar. If you're not a fan of spice, omit the crushed red pepper flakes and replace with fresh thyme or black pepper.
Our Test Kitchen recommends serving this easy appetizer idea as a crostini with crusty bread and melty cheese. It's also great as a spread for sandwiches, pasta topper, or dip. Try slathering it on a baguette with ricotta cheese and fresh arugula. Or, mix it into sour cream and serve it with potato chips. It's also delicious paired with cheese as part of a charcuterie board.
This homemade onion jam recipe will last for about a week. Store it in the fridge in an airtight container.
Ingredients
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3 tablespoon butter
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2 cup chopped sweet onions
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2 recipes Roasted Garlic
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3 tablespoon balsamic vinegar
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2 tablespoon packed brown sugar
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2 tablespoon water
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½ teaspoon salt
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¼ teaspoon crushed red pepper
Roasted Garlic
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Coarse kosher salt
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1 large garlic bulb (2 1/2- to 3-inches in diameter)
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Olive oil
Directions
Roasted Garlic
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Preheat the oven to 350°F. Add a layer of kosher salt to bottom of the roaster. Cut 1/2 inch from tip of bulb; place bulb cut side up in roaster. Drizzle with olive oil. Cover and roast for 1 hour. Cool completely. Squeeze the cloves from the skin. If you have leftover roasted garlic, serve it on toasted bread, spread on sandwiches, or tossed with cooked pasta.
Test Kitchen Tip: A garlic roaster is a ceramic, terra-cotta, or stoneware dish with a removeable domed top and saucer bottom. The design helps garlic roast without burning. Soak it in water before using. If you don't have one, you can wrap your garlic in foil instead.
Onion Jam
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In a large skillet heat the butter over medium. Add the sliced sweet onions. Cook for 15 minutes or until softened and starting to brown, stirring occasionally. Do not let the onions burn.
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Add the roasted garlic, balsamic vinegar, packed brown sugar, water, salt, and crushed red pepper. Cook, uncovered, for 5 minutes or until thickened. Let cool completely.
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Spread the cooked onion jam over toasts and melted gruyère. Serve immediately.
Nutrition Facts (per serving)
| 55 | Calories |
| 3g | Fat |
| 7g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 21 | |
| Calories 55 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 5% |
| Cholesterol 4mg | 1% |
| Sodium 72mg | 3% |
| Total Carbohydrate 7g | 3% |
| Total Sugars 2g | |
| Protein 1g | 2% |
| Vitamin C 4.5mg | 5% |
| Calcium 25mg | 2% |
| Iron 0.2mg | 1% |
| Potassium 70mg | 1% |
| Folate, total 3.3mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.