Recipe: Onion-Thyme Jam
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)
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)