At a glance
Smoke halved onions at 250°F for about an hour, slice them, then cook them slowly in butter until deep golden. Add brown sugar, balsamic and cider vinegar and simmer until thick and jammy. Keep it in the fridge and use it within 2 weeks.
Smoked onion jam is a small jar of magic. Onions take on smoke beautifully, and slow caramelizing turns that smoke into something sweet, savory and deep. Spread it on burgers, spoon it over steak, add it to grilled cheese or serve it with a cheese board.
Why smoke the onions first?
Smoking the onions whole before slicing gives the finished jam a clear, rounded smoke flavor without any bitterness. An hour is enough. You are flavoring the onions, not cooking them through, as the real cooking happens on the stove.
Low and slow on the stove
Good onion jam cannot be rushed. Medium low heat and regular stirring turn the onions soft and golden without burning them. If they start to catch, add a splash of water and turn the heat down. The sugar and vinegar go in only once the onions are fully caramelized.
Recipe
Smoked Onion Jam
- Prep
- 15 min
- Cook
- 2 hr
- Total
- 2 hr 15 min
- Makes
- About 1 1/2 cups (360 ml)
- Smoker 250°F (121°C) for about 1 hour
- Low heat on the stove for about 1 hour
Ingredients
- 4 large yellow onions, about 2 1/2 lb (1.1 kg)
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp kosher salt
- 1/3 cup (70 g) packed brown sugar
- 1/4 cup (60 ml) balsamic vinegar
- 2 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1/4 tsp black pepper
- Pinch of chili flakes (optional)
Equipment
- Smoker
- Heavy pan or Dutch oven
- Clean glass jar
Method
- Peel the onions, cut them in half through the root and rub them with 1 tbsp of the olive oil.
- Smoke the onion halves cut side up at 250°F (121°C) for about 1 hour, until they have softened slightly and taken on color.
- Slice the smoked onions thinly.
- Heat the butter and remaining oil in a heavy pan over medium low heat, add the onions and salt, and cook for 35 to 45 minutes, stirring often, until deep golden and soft.
- Stir in the brown sugar, both vinegars, thyme, pepper and chili flakes. Simmer gently for 15 to 20 minutes until thick and jammy.
- Cool, spoon into a clean jar and refrigerate.
Notes
- This is a fridge jam, not a canned preserve. Keep it in the fridge and use within 2 weeks, or freeze it in portions.
How to use smoked onion jam
- On burgers with sharp cheddar.
- Spooned over sliced teres major or any grilled steak.
- In a grilled cheese with Gruyere.
- With crackers, blue cheese and cured meats.
Storing smoked onion jam
This is a refrigerator jam. It has not been processed for shelf storage, so keep it in a clean, sealed jar in the fridge and use it within 2 weeks. It also freezes well in small portions for up to 3 months.
Frequently asked questions
Can I can smoked onion jam?
Not with this recipe. Onion jam is a low acid food and needs a tested recipe and method for safe canning. Keep this version in the fridge or freezer.
What onions are best for onion jam?
Yellow onions give the best balance of sweetness and flavor. Red onions work and give a darker jam.
Can I add bacon?
Yes. Cook chopped bacon until crisp, use the fat in place of the butter, and stir the bacon back in at the end.