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 (and so much more).
Servings: 2 cups
Ingredients
- 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
Instructions
- 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).
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