“I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”

Caramelized onion jam


I made red onion jam the other day, and it turned out to be such a success that this time I tried the caramelized onion jam. It can be a nice side-flavor to grilled chicken or potato dishes. I also plan to use it in breakfast ham&eggs muffins and salads.


  • 3 onion
  • 3 ts balsamic vinegar
  • 1/2 cup water
  • 3/4 cup sugar (caramelized)
  • 3 pinch thyme

Caramelize the sugar by starting to cook it on medium heat in a pan. Stir frequently. When caramelized, add the balsamic vinegar and water. Cook it until the stuck caramel crystals are gone. Add the onion thinly sliced onion and cook it for 10 minutes. Scoop the jam in bottles and seal. It can be stored in the fridge for 2-3 weeks.



The recent Yummys