Caramelized Onion Jam is a little savory, a little sweet, and a lot stupendous! The condiment you didn't know you needed is Gr8 on meat, as an appetizer, and on a cheese board.
I confess, I'm a carnivore. Give me a good steak or beef roast and I'm happy. It is rare (and I like mine rare!) that anything needs to be added to a good piece of meat for me to get optimal enjoyment.
But this Onion Jam with a touch of Bourbon takes already fantastic meat to the next level...what comes after fantastic? Would that be stupendous?
Much like the Bacon Jam upped our sliders game, this Jam adds a wonderful sweet and savory deliciousness to almost anything! And it's not difficult to make.
While you are in the kitchen just set the pan on the stove with the mixture cooking and give it an occasional stir.
With just a bit of attention you can have this little pot of perfection in your fridge and ready for anything!
How to use Onion Jam
- On a steak or roast, add horseradish sauce for extra zing!
- On a burger add some goat cheese and the Jam along with arugula.
- Appetizer Idea: Spread some brie on crostini, top with Caramelized Onion Jam.
- Dairy Free Appetizer: Top a crostini with a couple slices of pear and some Onion Jam.
- Add the Jam to your cheese or grazing board.
Caramelized Onion Jam
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 ¼ pounds onion, thinly sliced
- ½ teaspoon finely chopped fresh thyme leaves
- 2 Tablespoons honey
- ¼ teaspoon freshly ground pepper
- ¼ cup whiskey (I used bourbon), or apple cider
- 2 Tablespoons white balsamic vinegar
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the sliced onions and toss to coat evenly in the butter-olive oil mixture.
- Stir in thyme, honey and pepper.
- Cook, stirring occasionally, until golden brown. This should take about 12 - 20 minutes, depending on the pan you are using and the moisture content of the onions.
- Remove the pan from the heat and add the whiskey and white balsamic vinegar. (Remove the pan so the alcohol doesn't ignite!)
- Return the pan to the stove and turn to high heat, bring to a boil then turn down to simmer.
- Simmer until the moisture is reduced and mixture thickens to a jam like consistency, about 20-30 minutes.
Gr8 Do-Ahead Tip:This can be made, cooled, then stored in a sealed container in the refrigerator for up to a week.
- This is best when served over steaks with a horseradish cream sauce.
- Serve this on top of crostini with some brie or a slice of pear.
- Or add it to your cheese board.