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.
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.