First, onion jam has been on my list of things I wanted to make for the blog since pretty much day 1. Second it’s insanely delicious. Joe was pretty wary of this concoction as I was making it, and when it was done I came over with a spoonful, insisting he try it. He pretty much did so solely out of love but even he pronounced that it was awesome. And third, it’s for a blogger soiree I’m hosting this Friday with the fabulous ladies behind Ella Coquine and The Champagne Diet! There will be scrumptious hors d’oeuvres, champagne cocktails and all around fabulousness which we will all be sharing on our blogs. (Joe has humbly requested to not be in the apartment for this.)
So obviously I had to bring my A-game for these ladies, and this onion jam is even better than I was hoping! (And I had some pretty high expectations!)
Also, for my birthday (33, womp womp!) Joe got me a camera, so you may notice me posting more pictures. I’ll try not to get too crazy, since there is a seriousl learning curve to this, and I don’t want the blog to end up looking a bad high school art project.
But anyway, back to why you are here: Onion Jam! At parties I really love spreads and tapenades. It’s my thing. That and cauliflower crudité. (I’m odd, I know.) But I’m always excited when there is something a little different put out, so for my own parties I aim to do just that.
While this does take a while to make, most of the time you don’t have to do much. The caramelized onions shave such a rich flavor, and the cider vinegar and thyme add some bite to an otherwise very sweet jam. I plan to serve it with slices of french bread, since Ms. Coquine is our resident Parisian. However, crackers or flatbread would work great too.
I also made extra of the jam because honestly – its great on sandwiches. I put it on Joe’s breakfast sandwich with some avocado (and other omnivorous foods), which he loved, and I’m pretty pumped to add it to my own lunches for the next few days. *Note to self: leave enough for the party!*
On Friday I will be showcasing another treat I’ll be serving, so stayed tuned! And for a behind the scenes look at the party and the blog, don’t forget to Like us on Facebook and Follow us on Twitter and Instagram!
- 3 large Yellow Onions, sliced
- 1 tablespoon Coconut Oil, or Olive Oil
- 1 cup Brown Sugar, or Coconut Palm Sugar
- 3/4 cup Apple Cider Vinegar
- 1/2 teaspoon dried Thyme
- Preheat oven to 400°
- In a crockpot, or oven safe pot with a lit, add sliced onion and bake for 1 hour.
- Remove pot from oven and place on stove over medium heat without a lid, for 2 hours.
- Stir periodically as liquid evaporates. After 90 minutes, as onions start to caramelize, add coconut oil and stir often to make sure onions don't burn. Remove from heat before they become crispy.
- Let cool for 30 minutes, or until cool enough to handle. (I let cool in a tupperware in the fridge overnight.) Chop onions as finely as possible.
- Add onions back to pot, over medium to medium high heat, and add brown sugar, apple cider vinegar and thyme. Cook, stirring often, for about 30 minutes, until liquid has evaporated and onions are soft with a jam life consistency. Place in a clean container and store in the refrigerator for up to 2 weeks.
- Onion jam tastes best if brought back up to room temperature before serving.