Caramelized Balsamic Onion and Thyme Jam

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Caramelized balsamic onion and thyme jam is my idea of a pantry staple

Everyone has their own idea of what a pantry staple is to them, don’t they? Maybe it’s a favourite bbq sauce, mayonnaise, or a tomato and chilli jam. Maybe (like me) it’s all three of these things! I tend to have a pantry list of my store-bought essentials that I use on a constant basis, so I’m not continually running to the supermarket. Then there are the homemade staples that I like to have on hand to make whipping up something quickly, just that little bit easier (and tastier!) This caramelized balsamic onion and thyme jam falls into this category. Although it takes a little time, I can then use it in a multitude of things to lift a meal and give a good punch of flavour.

Personally, I’m a sucker for a caramelized balsamic onion and goats cheese tart, but there are SO many uses for this little gem.

What do I need?

  • Pantry staples… Brown Onions, Brown Sugar, Olive Oil


  • Freshly picked thyme leaves – If unavailable, dried is a good substitute.


  • Balsamic Vinegar – don’t go for an expensive balsamic in this case. Save the good balsamic for drizzling over a salad. I use this one for cooking

A quick note on balsamic vinegar

Commercial balsamic vinegars are rated on a leaf system advertised on the label. When you are cooking the balsamic (like this recipe) look for a two-leaf balsamic. When drizzling over salads use a three or four (AH-MAZ-ING) balsamic.

The details…

  1. Cut each onion in half. Place onion cut side down on a chopping board and finely slice onions lengthways. Alternatively, slice onions in a food processor. I use the 2mm slicing disc on my Magimix Cook Expert
  2. In a frypan, place the sliced onions and olive oil. Give it a good stir to coat the onions and place on the stovetop on a low heat for 2 minutes
  3. Pop all remaining ingredients into the pan, and give a good stir to combine. Place on low to medium heat. You want the onions to be gently simmering in the balsamic mixture.
  4. Simmer away gently for 45 minutes or until the balsamic mixture had been reduced to a jam-like consistency.
  5. Cool and place onion jam in a jar and pop in the fridge until needed.

How do I use Caramelised onion and thyme jam?

So where do I begin… The list is long my friends, but here are some of my favourite ways.

On a sausage or steak sandwich

Baked into a savoury quiche like this caramelized balsamic onion and goats cheese tart

On a cheeseboard or ploughman’s plate

As the topping on a pizza, Think onion jam topped with pumpkin, goats cheese and sage. Yum!

With a bbq as a condiment.

On a beef burger with all the good bits. Especially beetroot!

With school holidays upon us again, this is a good one to have in the fridge. Can’t wait to hear how you use it!

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caramelized balsamic onion and thyme jam

Caramelized Balsamic Onion and Thyme Jam

  • Author: Emma Lee
  • Prep Time: 5 minutes
  • Cook Time: 47 minutes
  • Total Time: 52 minutes
  • Yield: 1 jar 1x
  • Category: Side Dish
  • Cuisine: Australian

Description

An easy, no fuss, balsamic onion jam recipe good for sandwiches, pizza, quiche and so much more. One to always have on hand.


Ingredients

Units Scale
  • 3 good size brown onions (peeled)
  • 2 tbsp olive oil
  • 1/2 c balsamic vinegar
  • 1/3 c brown sugar
  • 1 tsp thyme leaves

Instructions

  1. Cut each onion in half. Place onion cut side down on a chopping board and finely slice onions lengthways. Alternatively, slice onions in a food processor with a 2mm slicing disc.
  2. In a frypan, place the sliced onions and olive oil. Give it a good stir to coat the onions and place on the stovetop on a low heat for 2 minutes
  3. Pop all remaining ingredients into the pan, and give a good stir to combine. Place on a low to medium heat. You want the onions to be gently simmering in the balsamic mixture.
  4. Simmer away gently for 45 minutes or until the balsamic mixture had been reduced to a jam-like consistency.
  5. Cool and place onion jam in a jar and pop in the fridge until needed.

Notes

This jam with last in the fridge for two weeks.

Use it on a sausage sandwich, with cold meats, on a ploughmans or cheese plate, or even as a pizza topping.

Keywords: Balsamic, Jam, Onion, Preserving, Thyme

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