Recipe: Onion-Thyme Jam

(Image credit: Emily Han)

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.

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Onion-Thyme Jam

Makesabout 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



  1. 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.

  2. Add the vinegar and sugar and cook, stirring frequently, 20 minutes or longer until thickened. Remove bay leaf.

  3. Transfer jam to a bowl and let cool. Season with additional salt and pepper, if desired.

  4. Can be refrigerated for a few days; return to room temperature before serving.

(Image credit: Apartment Therapy)

(Images: Emily Ho)