New This Month

Onion Jam


This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, November 1998


  • 3 large Spanish onions
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • Olive-oil cooking spray


  1. Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.

  2. Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.

  3. Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.

  4. Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.

Cook's Notes

The cooking time may vary depending on the amount of natural sugar in the onions.

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