Caramelized Balsamic Onion Jam

Caramelized balsamic 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

By Sue Lau | Palatable Pastime

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Caramelized Balsamic Onion Jam is my recipe of the day.  Itis one  of my favorite cracker spreads with goat cheese. It also makes a great addition to a burger.

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Caramelized Balsamic Onion Jam

Admittedly, I whipped this batch up to go with some pastrami I had on hand. I will post that recipe soon. Pinkie swear! 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

Caramelized Balsamic Onion Jam

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Caramelized Balsamic Onion Jam

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Caramelized Balsamic Onion Jam

Sue Lau
!click stars to rate this recipe!
5 from 7 votes
Prep Time 10 minutes
Cook Time 1 hour
Course Appetizer, Condiments
Cuisine American
Servings 4
Calories 36 kcal


  • 1 pound sweet onions thinly sliced
  • 8 ounces dry white wine
  • 1/8 teaspoon salt
  • 2 tbsp. butter
  • 1/2 cup white balsamic vinegar
  • 1/4 cup granulated sugar


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


From the kitchen of


Calories: 36kcalCarbohydrates: 9gProtein: 1gFat: 0.1gSodium: 9mgPotassium: 135mgFiber: 1gSugar: 6gVitamin A: 1IUVitamin C: 5mgCalcium: 23mgIron: 0.3mg
Keyword onion marmalade
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Caramelized Balsamic Onion Jam

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Caramelized Balsamic Onion Jam


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Post  has been updated from 9.04.13

7 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 ?

    • This recipe isn’t acidic enough to be water-bath canned and freezing batches would probably degrade the quality. ~Sue

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