Red Onion Jam
A savory-sweet red onion spread simmered with wine, thyme, and balsamic, ready to spoon onto cheese, sandwiches, or roasted meats.
Prep 15 min · Cook 1 hr 15 min · Total 2 hr · Makes about 2 cups
Ingredients
- 2 tablespoons olive oil
- 2 pounds red onions, halved and thinly sliced
- 1 cup dry red wine
- 1/3 cup light brown sugar
- 1 tablespoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
Directions
- Warm the olive oil in a medium skillet set over medium heat until it starts to shimmer. Stir in the onions and cook, stirring now and then, until they soften and turn barely translucent, 8 to 10 minutes.
- Add the wine, sugar, thyme, vinegar, and salt. Bring the mixture to a boil, then turn the heat to low and simmer, stirring occasionally, until the liquid has reduced into a thick, syrupy glaze, about 1 hour.
- Taste and add more salt and pepper as needed. Spoon the onion jam into a bowl and let it cool, then serve it or transfer it to an airtight container and refrigerate for up to 2 weeks. Bring the onion jam back to room temperature before using.