Red Onion Jam

Pile these over thinly sliced steak on a soft onion roll for a delicious sandwich.

  • Yield: Makes 1 1/4 cups
Red Onion Jam

Source: Everyday Food, April 2007


  • 2 tablespoons olive oil
  • 3 medium red onions (about 1 1/2 pounds), halved lengthwise and thinly sliced
  • coarse salt and ground pepper
  • 1/2 cup red-wine vinegar
  • 1/4 cup sugar


  1. In a large saucepan with a lid, heat oil over medium. Add onions, season with salt and pepper, and toss to coat. Cover and cook, stirring occasionally, until onions are very soft, 20 to 25 minutes.

  2. Add vinegar and sugar; simmer over medium-low heat, uncovered, stirring occasionally, until syrupy and jam-like, about 30 minutes. Let cool.

Cook's Notes

Refrigerate in an airtight container up to 1 week.


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