Balsamic Onion Jam

Brenda Winiarski

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This delicious jam adds an incredible pop of flavor that is great on sandwiches, pizza and galettes. It is Tom Colicchio’s, owner of ‘wichcraft, recipe. While it takes awhile to cook, it is not labor intensive and keeps in the fridge for a few weeks.

Balsamic Onion Jam

This delicious jam adds an incredible pop of flavor that is great on sandwiches, pizza and galettes. It is Tom Colicchio’s, owner of ‘wichcraft, recipe. While it takes awhile to cook, it is not labor intensive and keeps in the fridge for a few weeks.
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Prep Time 5 minutes
Cook Time 1 day 16 hours
Total Time 45 minutes
Servings: 8.5 TBSP
Course: Dinner, Sides
Calories: 45.5
Ingredients Method Notes

Ingredients
  

  • 1 TBSP Olive Oil
  • 2 c Red Onions (2) thinly sliced
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 1/2 TBSP Sugar
  • 1/3 c Balsamic Vinegar

Method
 

  1. Heat the oil in a medium skillet over medium heat. Add the onions, salt and pepper. Cook for about 15 minutes until the onions are soft and starting to brown, stirring occasionally.
  2. Add the sugar and reduce heat to medium low, stirring frequently, for about 5 minutes until the onions appear brown and fairly dry.
  3. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 20 minutes, adding a little water here and there if they get too dry and to deglaze the pan.
  4. Serve warm or at room temperature. The jam will keep for several weeks in the fridge.

Notes

Per serving — Phe: 9.9 mg | Protein: 0.39 g | Calories: 46 | PKU exchanges: 0.66