Sweet, savory and just plain delicious, Red Onion Jam with Wine, Honey and Thyme is a perfect addition to any cheese or charcuterie board.
Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into a the most delicious preserves ever. We made our jam (along with Homemade Maple Mustard!) to accompany our charcuterie board, but we have big plans for the leftovers. Click the link below for ideas (and the recipe!)
A short list of ideas for using this home-made condiment:
- Grilled cheese with Gruyere, arugula and Red Onion Jam
- Chicken liver pate crostini with Red Onion Jam
- White Bean Dip (whipped with olive oil and Red Onion Jam)
- Beet Hummus with Red Onion Jam
- Pizza with Red Onion Jam, Gorgonzola and watercress
- Endive leaves with whipped Goat Cheese and Red Onion Jam
Aaaaaaaand I think we’re going to be making more asap.
- 2 pounds (900g) red onions, peeled and thinly sliced (about 3 medium-large)
- 2 tablespoons (30ml) canola or other neutral vegetable oil
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 1 cup (240ml) dry red wine
- ⅓ cup (70g) sugar
- 2 tablespoons (30ml) honey (or agave nectar)
- 1 tablespoon chopped fresh thyme (about 7 sprigs)
- 3 tablespoons (45ml) balsamic vinegar
- Heat oil in a medium skillet over medium heat until shimmering. Add onions and salt, and cook until softened and just translucent but not brown, 8 to 10 minutes, stirring occasionally.
- Add in pepper, wine, sugar, honey, thyme and vinegar. Bring to a boil, then reduce heat low, and let simmer until liquid thickens, becomes syrupy and is mostly reduced, about 40 to 50 minutes. Stir occasionally. Season with additional salt and pepper to taste. Allow jam to cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks. (Let onion jam return to room temperature before using).