Onion-Thyme Jam Makes about 1 cup 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)