Caramelized Balsamic Onion Jam

Caramelized onion jam makes the perfect foil for sandwiches such as roast beef and pastrami. It is also the bee’s knees when spread with soft goat cheese on crackers.
Caramelized Balsamic Onion Jam

Caramelized Balsamic Onion Jam
By Sue Lau | Palatable Pastime

I admit, I whipped this batch up to go with some pastrami I had on hand. I will post that recipe soon. I promise! But this does have other uses besides sandwiches, such as using on crackers for an easy amuse-bouche while entertaining or even spread atop grilled chicken. The sky is literally the limit when deciding how to use your jam, if it even lasts that long.

Caramelized Balsamic Onion Jam

  • Servings: 4-6
  • Difficulty: easy
  • Print

Caramelized Balsamic Onion Jam
Yield: 1 cup


  • 1 pound sweet onions (such as Walla Walla or Vidalia), thinly sliced
  • 8 ounces dry white wine (such as sauvignon blanc)
  • pinch salt
  • 2 tbsp. butter
  • 1/2 cup white balsamic vinegar
  • 1/4 cup turbinado sugar or raw sugar


  1. Cook onions in butter until soft and slightly sticky.
  2. Stir in wine, salt, balsamic vinegar and turbinado sugar.
  3. Bring mixture to a boil then reduce heat and simmer over low heat, stirring frequently, until mixture becomes thick.

From the kitchen of

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Asparagus and Roasted  Garlic Hummus


Smoked Salmon Dip

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8 responses

  1. I wonder how you would be able to make a huge batch and process it to can it and have it tucked away in the pantry for future yumminess ?


  2. Pingback: The Jammy Round-Up for Tea Time Treats, April! Jams, Curds and Preserves

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