What the hell is onion jam? Think of carmelized onions in a concentrated and ready to go form. Spread it on burgers, fancy sandwiches, plop it on an over the top boujie pizza. You name it, you should eat it. And you know what? It’s super easy to make.
Rough cut 9-10 large onions. Feel free to use whatever you have around or mix and match red, yellow, white, etc. And if you have some shallots or garlic kicking around? Chop those up as well.
Put your cut onions in a large pot or dutch oven with a large half cup of brown sugar.
Cook these down until they are browing and you start to get those yummy fronds on the bottom of the pot. This can take anywhere from 45 minutes to 2 hours depending on the water content in your onions. Stir as needed.
When your onions have cooked down, add 2 cups red wine (straight outta the box, yo!) and 6 TB of balsamic vinegar. Add 3/4 tsp salt and 3/4 tsp pepper. A little bit of thyme would probably be a great idea because thyme is amazeballs.
Cook this down until it reaches a nice thick consistency and add to sterlized jars. Water bath for 10 minutes.
Allow to then sit for 24 hours before storing, gifting, or stuffing face.