Balsamic Onion and Roasted Garlic Jam

2013 Sep/Oct


  • 2 large sweet onions
  • 2 T. olive oil
  • 2 T. butter
  • 2-3 heads of garlic, roasted
  • 1/4 c. packed brown sugar or honey
  • 3 T. balsamic vinegar
  • pinch freshly ground black pepper


Peel the onions, cut them into quarters or sixths, place them in the bowl of a food processor and pulse until they’re roughly chopped. This gives you pieces of onion in a variety of sizes; alternatively, you can roughly chop them by hand.

Place the olive oil and butter in a medium saucepan set over medium-high heat; add the onions and cook for 5 minutes, until soft. Squeeze the garlic out of its casing into the onions and continue to cook for another 10-15 minutes, or until the excess moisture starts to cook off.

Add the brown sugar, balsamic vinegar and pepper and cook, stirring often, for another 15-20 minutes, or until the mixture is thick and deep golden. Cool and refrigerate until needed. Freeze any you’ll be storing for more than a week. Makes about 2 cups.