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Caramelized Onion Jam

  • yield: Makes 1 1/2 cups


  • 1/2 cup extra-virgin olive oil
  • 2 pounds onions, thinly sliced
  • 1/2 cup water (or low-sodium chicken stock)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • Coarse salt

Cook's Note

Onion jam can be refrigerated for up to 2 weeks.


  1. Step 1

    In a medium pot, heat oil over medium heat and cook onions, covered, stirring occasionally until translucent, about 15 minutes. Add water, vinegar, and sugar and cook uncovered, stirring, until onions are caramelized, about 30 minutes more. Season with salt. Let cool completely.

Whole Living, October 2011