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Onion Jam


Alex Guarnaschelli

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Rate this recipe 5/5 (1 Votes)


  • Gastrique:
  • 1/4 cup vegetable or canola oil
  • 4 large red onions, halved, peeled, and cut into thin (1/4-inch) slices
  • Kosher salt and freshly ground black pepper
  • 2 cups dry red wine
  • 1/2 cup honey
  • 1/2 cup red wine vinegar
  • Juice and a few grates of zest from 1 lemon, optional
  • Variation from Tasting Table-Burnt Onion Jam
  • Yields 1 1/4 cups
  • 2 pounds (4 medium) red onions, sliced into 1/4-inch rings
  • 1/4 cup balsamic vinegar
  • Kosher salt, to taste


Adapted from


Step 1

In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.

In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

1. Preheat the broiler on high. On a sheet pan, arrange the onion rings in a single layer. Broil until charred completely, 9 to 11 minutes.

2. Let cool slightly, then transfer to a food processor and pulse, slowly drizzling in the vinegar until a thick but coarse jam forms. Season with salt and use immediately or store in a sealable container for up to 1 week.


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