Red Onion Jam with Wine, Honey and Thyme

Red Onion Jam with Wine, Honey and Thyme

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!)

Red Onion Jam with Wine, Honey and Thyme

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. 

Red Onion Jam with Wine, Honey and Thyme
Red Onion Jam with Wine, Honey and Thyme
Red Onion Jam with Wine, Honey and Thyme
Red Onion Jam with Wine, Honey and Thyme
Charcuterie platter
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3.50 from 4 votes

Red Onion Jam with Wine, Honey and Thyme

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 2 cups
Author: Emily Clifton, Nerds with Knives


  • 2 pounds 900g red onions, peeled and thinly sliced (about 3 medium-large)
  • 2 tablespoons 30ml canola or other neutral vegetable oil
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly-cracked black pepper
  • 1 cup 240ml dry red wine
  • 1/3 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).
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!


1 thought on “Red Onion Jam with Wine, Honey and Thyme”

  1. 3 stars
    I followed the recipe exactly as it was written. And it didn’t turn out good at all. The liquid going into the onions so early kept the sugar in the onions from caramelizing. The sugar was a bit much. By the time I boiled ALL the liquid out, I was stuck with bitter and too sweet onions. Nothing was jammy. This recipe could be amazing, but the onions need to be caramelized with half the sugar before any liquid is introduced. I’ll try this again, modified. It has all the right stuff to make something really good and the author chose a great combination of ingredients.


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