Caramelized Onion Jam (Easy Balsamic Onion Jam Recipe)

This Caramelized Onion Jam is a sweet and savory jam made on the stovetop in one large skillet, perfect for cheese boards, holiday charcuterie boards, and homemade gifts. It tastes like something from a fancy shop, but it’s budget-friendly and needs no special equipment!

Caramelized Onion Jam

I know… onion jam sounds a little strange at first. Jam is supposed to be strawberries and grape jelly on toast, right? But y’all, one bite of this stuff on a cracker with a little goat cheese and you’ll be a believer!

This savory preserve starts with lots of onions cooked low and slow until they’re soft, golden, and sweet. Then they get a bath of balsamic vinegar and brown sugar and cook down into a sticky, glossy, jam-like consistency. The deep flavor is sweet, tangy, and savory all at once, and it goes with just about everything.

I’ll be honest: the only thing that takes a little patience is caramelizing the onions. The rest is stirring and waiting (and maybe sneaking a taste or two off the spoon). And my favorite way to tell when it’s done is a trick I’ve used for a long time… a little drop on a cold plate. I’ll tell you exactly how below!

Once you have a jar of this in your fridge, you’ll find all kinds of creative ways to use it. I promise you’ll want it on every charcuterie board you make from now on!

Why You’ll Love This Recipe

It looks fancy, but it’s so simple. Caramelized onion jam sounds boujee, but it’s really easy to make! You really just need a large skillet, a handful of pantry ingredients, and a little time at the stove.

It makes everything taste better. This delicious condiment adds rich flavor to cheese platters, sandwiches, burgers, and all kinds of savory dishes. It’s a great way to turn plain crackers and cheese into something special.

It makes a sweet homemade gift. Tie a ribbon around a little glass jar, and you have the cutest gift for teachers, neighbors, and hostesses during the holidays. It also makes a family favorite appetizer for any get-together!

Tools Needed

You won’t need any special equipment for this one… just a few kitchen basics.

• Large skillet or wide pan
• Sharp knife and cutting board
• Wooden spoon or spatula
• Small plate (chilled, for the jam test)
• 2 (6 oz.) mason jars or half-pint jars with lids

Ingredients

You can find everything for this recipe at your regular grocery store, and you probably already have most of it in your pantry.

• Sweet onions – Vidalia onions are my favorite here, but any sweet onions will do. See how to slice up onions here.
• Olive oil
• Brown sugar
• Granulated sugar
• Balsamic vinegar
• Salt and pepper

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Caramelized Onion Jam

The slow caramelizing is where all that flavor comes from, so give your onions the time they need and the rest is simple!

1. Caramelize the onions. Add the sliced onions and olive oil to a large skillet. Cook on medium-high heat, stirring often, until the onions are tender and caramelized. Turn the heat down to medium heat anytime they start browning too fast or sticking to the bottom of the pan. Good caramelized onions are soft and a deep golden brown, not burnt.

2. Add the sugars and vinegar. Stir in the brown sugar, sugar, balsamic vinegar, salt, and pepper. Be careful when you add the vinegar to the hot oil and onions since it can sputter a little.
3. Bring it to a boil. Bring the mixture up to a rolling boil and let it boil for 3 minutes, stirring so nothing sticks.
4. Simmer until thick. Turn the heat down to low heat and keep cooking, stirring every so often, until the mixture thickens.
5. Do the cold plate test. About 10 minutes in, drop a little of the mixture onto a cold plate and let it cool. When it’s thick like jam, it’s time to take it off the heat. Still runny? Give it a few more minutes and test it again.
6. Jar it up. Divide the onion jam between the mason jars and let it cool to room temperature. Then serve and enjoy!

Pro Tips

• Slice your onions as evenly as you can so they caramelize at the same speed.
• Pop a small plate in the freezer before you start cooking so it’s nice and cold for the jam test.
• Don’t rush the onions! Cranking the heat up too high will burn them before they turn sweet.
• The jam will thicken a little more as it cools, so take it off the heat once it passes the plate test, even if it still looks a little loose in the pan.
• Taste before jarring, and add more salt or black pepper to suit your family.

Serving Suggestions

This is where the fun starts! Here are some of my favorite ways to use caramelized onion jam:

• Spoon it over a block of cream cheese or a log of goat cheese and serve with crackers or toasted baguette slices.
• Add a jar to your cheese board or charcuterie board next to blue cheese, brie, sharp cheddar, and salami.
• Spread it inside a simple grilled cheese sandwich (y’all, this one is SO good).
• Top burgers, pork chops, chicken, or a holiday ham.
• Try it on morning toasts with a fried egg or a little avocado.
• Stir a spoonful into a pan sauce or gravy for a deep flavor boost.
• Use it on flatbread pizza with goat cheese and arugula.

Storage Instructions

Store your onion jam in the refrigerator in a glass jar or airtight container. It will keep for about 2-3 weeks. Always use a clean spoon when you dip into it to keep it fresh as long as possible.

To freeze, spoon the jam into an ice cube tray and freeze until solid, then pop the cubes into a freezer bag. That way you can thaw just a little bit at a time! It will keep in the freezer for up to 3 months. Thaw in the fridge and stir well before serving.

Can You Water Bath Can Onion Jam?

This recipe is a refrigerator jam, so it’s not meant for water bath canning. Onions are a low-acid food, and this recipe’s vinegar and amount of sugar haven’t been tested for shelf-stable canning.

FAQ

What do you eat onion jam with?

Pretty much everything! It’s wonderful with cheese and crackers, on sandwiches and burgers, with roasted meats, and on toast. My favorite way is spooned over cream cheese with crackers.

What kind of onions are best for onion jam?

Sweet onions like Vidalia onions are my top pick because they caramelize so nicely. Yellow onions are a great everyday option, and red onions make a beautiful red onion jam.

Why is my onion jam runny?

It probably just needs a little more time on low heat. Keep simmering and do the cold plate test every few minutes until it’s thick. Remember that it thickens more as it cools to room temperature.

Can I use a different vinegar?

Absolutely! Red wine vinegar or apple cider vinegar both work. The balsamic onion jam is my favorite, but use what you have.

How long does it take to caramelize onions?

It takes a little while, so plan on most of your cook time going to the onions. Low and slow is the secret to good caramelized onion flavor.

Is this the same as onion relish?

They’re close cousins! Onion jam is cooked down until thick and spreadable, while onion relish is usually looser and chunkier.

Can I double the recipe?

Yes! Since this recipe uses a lot of onions already, use your biggest skillet or a wide Dutch oven so the onions have room to caramelize instead of steam.

Caramelized Onion Jam for Your Next Party

I hope you love this caramelized onion jam as much as we do! It’s one of those recipes that makes you look like a fancy party host with hardly any work, and it tastes just as good as the expensive jars from the grocery store or a place like Blackberry Farm. Try it on your cheese board, tuck it into a grilled cheese, or play around with the variations to make it your own. And next time you’re invited to a holiday party, take a jar along!

Tried this recipe? Please take a moment to leave a comment and a star rating… it helps me grow my blog, and I’d be so grateful!

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