A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.

Onion Jam

vegetable oil

white sugar

onion,

salt

black pepper

red wine vinegar

Heat vegetable oil in a heavy skillet over medium heat.


Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.


Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.


Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.


When I added the onions to the pan, the sugar syrup pretty much seized to a big clump (I suspect from the water in the onions).  I just kept breaking it apart, and it finally melted down.  After that, it took about 40 minutes to reach the jam consistency, but it was worth the wait.  We had this on sliders, and it was so good.  I have some leftover, so I'm going to try it on a cream cheese chunk to have with some crackers.  Good job Wendy Marie.  UPDATE 4.16.12  Made another batch of this, and slathered it onto a ciabatta roll with turkey, swiss cheese, lettuce & tomato.  It was delicious.

Ive made this a handful of times now,with the only change being 2 tsp minced garlic added. First few times I followed directions exactly as is. The other day I did it a bit differently, and I think it came out better. I sauteed the onions first, and once they turned translucent, I added BROWN sugar to them, and a dash of Worcestershire. I find that this gave it a richer taste, and helped it set up better in the end. If your a fan of caramelized onions, this is a jar to keep in the fridge! Don't be afraid to make chopping onions a family affair, because I guarantee you'll want to make more than one jar (works out be about 7-8 smaller onions per 12 oz jar when cooked down)!

This is so good! Used plain old yellow onions (because that's what I had on hand) and it turned out delicious! Gave this four stars because I just changed the way I cooked it - I was nervous to add sugar to hot oil so I added the onions to the oil and let them just start to carmelize. Then I added the vinegar, s+p and brown sugar, and let that cook down to that jam consistency. Yummy! Will definitely be making this again!

Omgosh! First I tried making this with brown sugar.Bad move Burned it! Second time I used white sugar turned off the flame on stove and it Burned again! 3rd X was a charm. This was Really good! I grilled brauts and ate them with flour tortillas. Liked the sweet n sour relish on dogs. Thank you Wendy Marie

Just awesome!  After reading reviewers saying that the sugar seized up on them, I simply added it later on in the process.  Friends and family beg me for jars of this, and its a huge hit at Charity Bake/Cooking Sales as a condiment. I get asked for it every time now. We use it alongside pork,  meatloaf, steak, scrambled eggs, etc.  It takes awhile to make but well worth the effort.  I prefer using Balsamic vinegar over red wine vinegar also.  This is a must try!

I did like it. However it didn't look very pretty. I don't think it ever REALLY jells like jam. So be carful to not over cook it. I probably over cooked! If I was to have a BBQ and invite family and friends I would make it again. Yet 4 cups of onion only made a little over 8oz. Also my sugar seized up also and I just kept on it... it all breaks up!

Searched through many recipes and decided on this because it was easy. WOW!! It's a keeper. I also agree with another reviewer next time will chop onions smaller. I'd suggest a 1/4" dice. Mine were 1/2" so halfway through the cooking process I used a hand masher and mashed them finer. Only had 1/4 cup of red wine vinegar so used apple cider vinegar to make 1/2 cup. Can't be rushed though it did take about an hour and half from start to finish and worth the time. Enjoy!

As others mentioned once the onions were added the sugar became crystalized clumps. But I turned the heat on low and let it melt on its own. I didn't have Red Wine Vinegar but used Balsamic instead - same amount as called for. I also added red pepper flakes 4 garlic cloves and some celery seed. Once it cooled down I put it in the food processor. Tastes pretty close to the Sweet Onion sauce Subway uses on their sandwiches.

This is so good! My onions took about two hours to reduce to a thickened consistency. Great caramelized onion flavor. I enjoyed it first with some turkey kielbasa. Will keep on hand.

This was a bust right from the start....the sugar in the oil turned to a hard lump. Then when I added the onions, all the moisture from them were pulled out and seperated. I persisted..thinking if I simmered the sugar would melt again, which it did, but the water never evaporated...I simmered for nearly an hour..even added more sugar to thicken...I ended up pouring the water off..and now I am left with nothing that looks like the picture. ugh

onion jam

Prep Time: 25 minutes

Cook Time: 55 minutes

Total: 80 minutes

Servings: 32

Author : WENDYMARIE37

Ingredients

Instructions

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