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Onion Jam

  • Author: Misfits Market


  • ¼ cup olive oil
  • 3 large white or yellow onions, finely diced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 bay leaf
  • ¾ cup granulated sugar
  • ¾ cup white balsamic vinegar
  • 1 teaspoon kosher salt, plus more to taste if needed


  1. In a large pot, heat olive oil over medium heat. Add the onions and cook, stirring occasionally until they become golden brown and begin to caramelize.
  2. Tie the rosemary, thyme, and bay leaf together with kitchen twine, then add into the pot with onions. Continue to cook, stirring occasionally until very fragrant, about 3-5 minutes.
  3. Turn heat to medium-low and sprinkle sugar over the onions. Let sugar melt, undisturbed, for 5 minutes. Then, turn the heat to medium-high and continue to cook the sugar undisturbed until it becomes a golden amber color, 5-6 minutes.
  4. Turn the heat back down to low and mix in the white balsamic vinegar. Cook until the mixture becomes thick and jammy, 7-10 minutes. Remove the herb bundle and season with salt adding more to taste if needed.
  5. Let the jam cool and then transfer to an airtight container. Onion jam can be stored refrigerated for up to 1 week.