This recipe began as a way to use up a big bunch of sweet Texas onions and a handful of fresh thyme, cooking them down into a thick, sweet and savory jam that we intended to throw in the freezer for some future use. But after slathering a spoonful onto homemade bread, we were hooked and the jam never quite made it into the freezer…
We have been relishing the jam on crackers and bread – by itself or with a bit of tangy goat cheese that perfectly complements the onions and herbs.
Alhough it takes some time on the stove, it's dead easy to make and a layer of onion-thyme jam could add depth of flavor to all kinds of dishes, from pizzas to tarts and sandwiches. Feel free to try other herbs, too, such as rosemary or sage.
2 tablespoons unsalted butter
2 tablespoons olive oil
4 medium sweet onions, chopped (about 4 cups)
2 tablespoons fresh thyme leaves (or 1 1/2 teaspoons dried)
1 bay leaf
1 roasted garlic clove, mashed (optional)
Kosher salt
Freshly ground black pepper
1/4 cup apple cider vinegar
2 tablespoons brown sugar
Melt the butter and olive oil in a heavy-bottomed pot. Add the onions, thyme, bay leaf, garlic, 1 teaspoon salt, and a few cracks of pepper. Cover and cook over medium-low heat for 20 minutes.
Add the vinegar and sugar and cook, stirring frequently, 20 minutes or longer until thickened. Remove bay leaf.
Transfer jam to a bowl and let cool. Season with additional salt and pepper, if desired.
Can be refrigerated for a few days; return to room temperature before serving.
Related: Three Onion Jam Recipes
(Images: Emily Ho)
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Comments (12)
I had something similar to this when I was in Spain and it was delicious in a sandwich of crusty bread, tangy sheep's milk cheese, and ham.
Wow, this sounds really wonderful.
Can't wait to make this ... it's on the to-do list for tomorrow!
Mmmm, want!
I spotted a 5-lb bag of Vidalias for $4 (that's a deal, right?) and was tempted but then passed on it. I guess I'm heading back to the store tomorrow and hauling out the Maslin pan tomorrow night to make a big batch of onion thyme jam. Thanks, Emily!
This seems like it would be perfect for a slow cooker.
Perfect! I have some leftover thyme and roasted garlic in the fridge. I know what I'm making this weekend...
My own onion-garlic jam [self-link] is much darker --- from caramelization and from red wine --- than this recipe, but I bet this one is miiiiiiighty tasty, too! I make onion-garlic jam pretty often and I can testify that:
A) it's a fantastic relish to keep on hand, great for dolling up simple meals or to serve with cream cheese and crackers as a fast, sophisticated cocktail snack. I like it on baked potatoes or sweet potatoes, inside grilled cheese sandwiches, on biscuits, you name it! (Lots of serving suggestions at that link.)
B) It's a snap to make, and the recipe is wide open to improvisation. Indeed, my linked instructions are full of unnecessary directions that I noted down as I refined the recipe; I need to go back and prune them out. It's so easy: just plunk some stuff into a pan and let it cook down until the whole house smells fantastic.
C) People will beg you to make some for them. I often make a big batch, scoop it into sterilized jars, and give it away at Christmas*.
*with the caveat that it is NOT shelf-stable and needs refrigeration, but my family always eats it up well before it would go bad in the fridge. I don't know enough about canning and pH to know whether it can be safely canned. Does anyone here have any ideas?
Made this onion-thyme jam tonight to have with Ellie Kriegers prosciutto wrapped fish!! It was awesome!!
Made this today. Added sprigs of rosemary. So good. Made enough to freeze for the future. So good!
I just made this and it is very tasty. It did take 30 minutes longer for mine to "thicken" but it tasted better and better so it wasn't an issue for me. I'm having it on home made French bread with either parmesan or Beester X-O (if you haven't had that cheese you should track it down -very dark and rich, but appealing to everyone, even people who normally only eat regular grocery store cheddar. It's similar to a 5-yr Gouda they have at Wegman's).
Yes, it definitely takes longer to cook this down, but it's tasty. Looking forward to putting it on the Ploughman's Lunch sandwich!
This sounds wonderful. Going to have to try very soon, do have e question,
Can it be canned using a water bath? And saved for a later date?