Onion Jam

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Onion Jam 1

Simply put, this onion jam was so good that I just can’t wait any longer to post it. Which means you’re all getting a special Sunday night post. 🙂

I had a really elaborate and delicious burger planned to go with this, but when I went to put it all together I saw that my rolls were moldy. Ew. So I ate the burger on a plate slathered with this delicious onion jam. It wasn’t pretty, but it sure was delicious! The jam is sweet and tangy and flat out amazing. That’s really the only way I can describe it. Go ahead and make it, I promise you’ll love it. Unless you hate onions, in which case I’m not making any promises. Even though you’ll probably still like it, since it’s just that good.

Obviously it goes great on a burger, but I think it would also be really good on a hot dog, steak, chicken breast, roast beef sandwich or just about anything. You might even find yourself eating it by the spoonful.

Onion Jam

  • 1 tsp butter
  • 2 onions, thinly sliced
  • 1/2 c apple cider vinegar
  • 1/2 c balsamic vinegar
  • 1/4 c dark brown sugar
  • sea salt and fresh cracked pepper

Melt butter in a sautee pan over medium heat. Add the onion slices and cook, stirring occasionally, until they soften and begin to caramelize – about 10 minutes. Add vinegars and brown sugar, salt, and pepper. Reduce heat to low and simmer until vinegars reduce and mixture has a thick, jam-like consistency – about 15 minutes. Taste, and adjust seasonings if needed.

Yields 1/4 cup.


Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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19 thoughts on “Onion Jam”

  1. Very informative and impressive post you have written, this is quite interesting and i have went through it completely, an upgraded information is shared, keep sharing such valuable information.

  2. I was so excited to make this! But, I found the proportions of Balsamic and sugar as stated were off. This recipe makes a very sour, pungent jam, too pungent for me. I halved the balsamic and doubled the sugar next time around and got a more balanced, yummy jam.

    • I’m sorry it didn’t work out for you as written, but I’m glad that you made it work! I think some brands of balsamic are sweeter than others, so playing around with proportions might be necessary sometimes. 🙂

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