Sweet Onion Jam

Five ingredients and a heavy skillet. That’s all you need to turn six Vidalia onions into a jar of glossy, sweet, deeply caramelized jam that’s good on just about everything.

The butter and oil combination is intentional. Butter adds flavor while the oil raises the smoke point so the onions can brown without the butter burning. Once the onions hit the pan, patience is everything. Let them go slowly, stirring constantly, until they collapse into soft, caramel-colored strands.

The brown sugar goes in at the very end, dissolving into the already-sweet onions and adding a molasses-tinged depth. Vidalia onions are naturally high in sugar, so the brown sugar is just a boost, not the main sweetener.

Pro Tips

• Use Vidalia or another sweet onion variety (Walla Walla, Maui). Regular yellow onions are sharper and won’t give you the same jamminess.
• Don’t rush the caramelization. Low, steady heat is what breaks down the onions’ sugars. High heat just burns the outside while the centers stay crunchy.
• Stir constantly once you reduce the heat. The sugar content means these onions will stick and scorch if ignored.
• Jar while hot and refrigerate. This keeps for a week or more in the fridge.

Variations

• Add a splash of balsamic vinegar with the brown sugar for a tangy edge.
• Stir in a sprig of fresh thyme or rosemary during caramelization for an herbal note.
• Spread on grilled burgers, crostini with goat cheese, or alongside a charcuterie board.