afoona
Red Onion Jam with Balsamic
Sauces

Red Onion Jam with Balsamic

Caramelized red onion jam with balsamic vinegar — a perfect sweet-and-tangy accompaniment for cheeses, meats and bread

⏱ 50 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Slice the onion into half-rings.
    KnifeCutting board
  2. 2
    Heat the oil in a wide pot and fry the onion over medium heat 25–30 minutes, stirring, until it is deep brown.
    StoveWide, shallow pot
    💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.
  3. 3
    Add the sugar, vinegar, rosemary, salt and black pepper, turn the heat down to low and cook 15 more minutes, stirring, until the liquid reduces and the jam is thick and sticky.
    Stove
  4. 4
    Let cool and transfer to a clean jar. Keep in the fridge up to two weeks.
    Jar
227calories
3 gprotein
28 gcarbs
10 gfat
● protein 5%● carbs 52%● fat 43%

Per serving (280 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Wide, shallow pot · Also works: Deep skillet (sauté pan) (None) · 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Caramelized Onion

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