30 by 30: Onion Jam


Onion jam must seem like a very odd thing to put on a 30 by 30 list.  It’s not a main dish or a dessert, it’s not complicated, and it’s just…well, it’s just a weird thing to add to the list.  But, one of the main reasons that I did it is that I used to hate onions.  I mean, I would eat things that were cooked with sauteéd onions like soup or what have you.  But to eat onions as a condiment or in an obvious form?  Uh, no thanks.  I didn’t want any raw onions in my salad (I still don’t), please hold the grilled onions with my burger, and you can keep your big chunks of onions in my breakfast potatoes.

At some point, I started warming up to onions.  I’m pretty sure it all started with French onion soup, which is now one of my favorite soups, by far.  If I could eat a whole crock full of onions, I must like onions, right? (Of course, bread and melted cheese will help me like anything.)  At that point I realized that I loved caramelized onions and that onions themselves weren’t half bad.  Onion jam, though, still did not sound like my kind of thing.  Which is why I forced myself to make it.

And you know what? It’s good.  It starts with caramelized onions, so it has to be.  I didn’t make mine overly sweet because that just didn’t sound appealing to me at all.  I stuck with a more savory application and got the onions drunk on wine and vinegar.  (And I know drunk onions are good, because I WILL take those on my burger.) The jam was great on its own, on a slice of bread, and we also used leftovers to make grilled salami and gouda cheese sandwiches one night.

30 by 30: Onion Jam

20 thoughts on “30 by 30: Onion Jam

  1. I think it would be hard to really, truly and seriously dislike caramelized onions. I mean, they are sweet and buttery almost…and melt in your mouth. As I’m sure this jam does as well! I think it’s an awesome 30×30 pick!

  2. Too funny, my experience with onions is exactly the same as yours. It’s never been a go-to vegetable here but I’m sure I would enjoy that jam.

  3. Loving this onion jam! My Aunt is southern Californian is the accountant for a small onion company.. whenever I see her she brings me 50 lbs bags of onions. I should made jam next time. YUM!

  4. This sounds wonderful. I have to try it. I’ve made caramelized onions before for burgers and pork chops so I am sure that I will love this. How long can this be preserved?

    1. Ivy, I’m not 100% sure how long it would keep but I’d guess 2 weeks or so, given the vinegar will act as a natural preservative.

  5. I’m with Ivy, I know I’ll LOVE this, cause anything onion works for me!! I’d like to be able to make a big batch of this and save to have on hand. Thanks for sharing!!

  6. Made it today. It’s fantastic!! Super easy. I substituted agave nectar for the brown sugar and it worked out fine. Thanks for the recipe!!

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