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Sauces & Stuff

Sweet Onion Jam

Vidalia, Walla Walla, and Maui onions, to name a few, have a short availability season, but it’s a sweet one. And with the season in full swing right now, take advantage of them while you can. In the case of onion jam, the onions become even sweeter as they cook down. This recipe is flexible because you can make either a white or a red wine version — both are equally delicious. Serve jam with cheese, as a spread on sandwiches or as a topping for meats.

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Test Kitchen Tip

For an alternative, deeper-flavored and colored jam, swap Chardonnay for Cabernet, white balsamic for regular balsamic, granulated for brown sugar, and thyme for rosemary.


Sauté onions in oil in a large sauté pan over medium heat until starting to brown and soften, 20 minutes; season with salt and pepper.

Stir in Chardonnay, vinegar, sugar, and water until sugar dissolves. Tie bay leaves and mustard seeds in a sachet and add to pan. Bring mixture to a boil, then reduce heat to medium-low, and simmer, stirring often, 1 hour.

Add thyme and simmer, stirring often, until onions are soft and liquid in pan is syrupy, about 30 minutes more. Discard sachet and thyme, then cool jam to room temperature. Transfer jam to a jar with a tight-fitting lid and store in the refrigerator up to 2 weeks. Serve jam with cheese, or as a topping for meats.

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