Best Caramelized Onion Jam Recipes

CARAMELIZED ONION JAM

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

ROASTED GARLIC AND CARAMELIZED ONION JAM

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
• Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
• Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
• Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.

CARAMELIZED ONION JAM

Steps:

• In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.

PORK CHOPS AND BACON CARAMELIZED ONION JAM WITH ALFREDO POTATOES

Steps:

• Pork Chops and Bacon Caramelized Onion Jam: 1. Cut onions, and then bacon, into large 2-inch chunks (wash hands). 2.Preheat large nonstick saute pan on medium-high 2-3 minutes. Season pork chops on both sides with 1 tablespoon marinade mix. Place oil in pan, then add pork chops; cook 6-8 minutes, turning occasionally, or until well browned and pork is at least 135°F. Remove pork from pan. 3.Place onions and bacon in same pan; cook and stir 7-8 minutes or until bacon is crisp and onions are tender. Stir in remaining 2 teaspoons marinade mix. Reduce heat to medium. 4.Add sherry and pork chops to onion mixture; cook 2-3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium). Serve. Alfredo Potatoes: 1.Preheat oven to 425°F. Place potatoes in 9-inch-square baking dish; coat top of potatoes with spray. Bake 20 minutes or until golden. 2.Chop parsley; combine with bread crumbs. Stir Alfredo sauce into potato puffs, then top with bread crumb mixture. Bake 5-6 more minutes or until hot and bubbly. Serve.

RATATOUILLE TART WITH CARAMELIZED ONION-TOMATO JAM

Steps:

• In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more.
• Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.
• Yield: 3 cups
• Preheat the oven to 400 degrees F.
• Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
• Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano.
• Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.

CARAMELIZED ONION-BACON JAM

Steps:

• In 4- to 5-quart Dutch oven, cook bacon until crisp; drain on paper towels, reserving drippings in Dutch oven. Crumble bacon; set aside.
• Cook onions and shallots in bacon drippings over medium-low heat 15 minutes, stirring occasionally, or until golden brown and tender. Add brown sugar, vinegar, cider and thyme. Reduce heat to low; cook 40 minutes, stirring occasionally, or until thickened. Remove from heat; stir in bacon. Cool to room temperature. Store covered in refrigerator.

SMOKED BACON BLUE BURGER WITH CARAMELIZED ONION TOMATO JAM

Steps:

• In a large saute pan over medium heat, cook the bacon until golden brown and crisped, about 4 minutes on each side. Transfer to a paper towel-lined plate.
• Form the ground beef into 4 patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper.
• Heat a grill, grill pan or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with the blue cheese crumbles (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness.
• Build the burgers by placing each cooked patty on the bun bottoms. Top with the bacon and smear the top buns with the Caramelized Onion Tomato Jam and place on top of the other ingredients. Serve immediately.
• In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, another 20 minutes.
• Stir in the garlic and saute, 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the molasses, sugar, vinegar, allspice, chipotle powder and cinnamon. Bring to a boil, and then reduce the heat to a simmer. Cook the jam, stirring constantly, until the tomatoes breakdown and the jam becomes thick, about 20 minutes.

RATATOUILLE TART WITH CARAMELIZED ONION-TOMATO JAM

Steps:

• Caramelized Onion-Tomato Jam:.
• In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes.
• Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more. Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes. Yield: 3 cups;.
• Ratatouille Tart:.
• Preheat the oven to 400 degrees F.
• Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet.
• With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
• Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano.
• Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.

EGG WHITE, CARAMELIZED ONION AND FIG JAM SANDWICH

Steps:

• CARAMELIZED ONIONS: Heat 1 tablespoon of extra virgin olive oil in a large nonstick frying pan over medium heat. Add the onions and 1/4 teaspoon of sea salt, and stir to coat evenly. Saute for 8 minutes. Then turn the heat down to medium low and saute for another 40 minutes, until they're a deep amber color and have reduced to one third of their original volume
• EGG WHITE OMELETS: Heat a medium nonstick pan over medium heat. Add a teaspoon of extra virgin olive oil, and use a paper towel to lightly grease the pan and remove the excess oil. Beat 2 egg whites with 1/4 teaspoon of piment d'Espelette, 1/4 teaspoon of sea salt, and some freshly cracked black pepper. Pour the egg whites into the pan, and cook for about 3 minutes, until opaque and slightly firm. Flip over the egg white omelet, and cook for an additional minute or two. Repeat with the remaining eggs.
• BLUEBERRY & ARUGULA SALAD: In a jar, combine 1 tablespoon of extra virgin olive oil, aged balsamic, and maple syrup. Close the jar tightly and shake vigorously to emulsify. In a large bowl, toss the arugula and blueberries with the dressing.
• SHKIAFFING IT TOGETHER: Toast the bread and slather one half of each sandwich with a tablespoon of fig jam and a tablespoon of caramelized onions. Add an egg white omelet, top with a second slice of toasted bread, and serve with 1 cup of arugula and blueberry salad on the side.

CARAMELIZED ONION JAM

Steps:

• Remove papery outer skin from garlic bulbs, but do not peel or separate cloves.
• Cut the tops off of the bulbs and brush with vegetable oil.
• Wrap each bulb in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
• In a Dutch oven, saute onions in butter for 30 to 40 minutes, until lightly browned.
• Squeeze softened garlic into pot and stir in both vinegars, lemon juice, mustard, salt, pepper, ginger and cloves.
• Bring to a rolling boil and gradually add sugar, stirring constantly, boiling for three minutes.
• Add pectin and boil for one minute more, stirring constantly.
• Remove pot from heat and let stand for three minutes. Skim off foam.
• Pour hot mixture into hot jars, leaving 1/2" of headspace.
• Adjust caps and process for 10 minutes in a boiling water bath.

CARAMELIZED ONION AND THYME JAM

Steps:

• In a large saucepan, heat oil and butter over medium heat.
• Stir in onions, vinegar, sugar, bay leaf, and thyme.
• Cover and cook, stirring occasionally, until onions are tender, about 15 minutes.
• Remove lid, increase heat to medium high and cook until golden brown, stirring often, about 15 to 20 minutes.
• Season with salt and pepper and let cool to room temperature.

CARAMELIZED ONION JAM

Steps:

• 1. Heat 12 inch skillet on Med Low. Add oil and butter. Stir in onion and sugar. Season with Salt & Pepper. Cover and cook approximately 10 minutes stirring occasionally. If your doubling this recipe, than also double ALL the cooking times.
• 2. Remove lid and increase heat to Med High. Cook until onions are dark brown and quite soft. Approximately 10- 15 minutes.
• 3. Remove from heat, stir in water. Transfer to a food processor. Add rum, vinegar and thyme. Pulse to a jam like consistency. Refrigerate 1 hr or up to 1 week.
• 4. Serve as spread on crackers or as a condiment on a cheese board.

CORN FRITTERS WITH CARAMELIZED ONION JAM

Steps:

• In a small skillet, saute onion in oil until golden brown. Add vinegar; cook and stir for 2-3 minutes. Set aside., In a small saucepan, combine the jelly, tomatoes, tomato paste, curry powder, cinnamon, salt and pepper. Cook over medium heat for 5-7 minutes or until heated through. Add onion mixture. Cook and stir for 3 minutes; set aside and keep warm. , In a small bowl, combine the baking mix, corn, eggs, milk, sour cream and salt just until combined. , In a deep-fat fryer or electric skillet, heat oil to 375°. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil; fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with jam.

CORN FRITTERS WITH CARAMELIZED ONION JAM RECIPE PREP: 30 MIN. COOK: 15 MIN. MAKES: 24 SERVINGS

Steps:

• In a small skillet, saute onion in oil until golden brown. Add vinegar; cook and stir for 2-3 minutes. Set aside.
• In a small saucepan, combine the jelly, tomatoes, tomato paste, curry powder, cinnamon, salt and pepper. Cook over medium heat for 5-7 minutes or until heated through. Add onion mixture. Cook and stir for 3 minutes; set aside and keep warm.
• In a small bowl, combine the baking mix, corn, eggs, milk, sour cream and salt just until combined.
• In a deep-fat fryer or electric skillet, heat oil to 375°. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil; fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with jam.
• Yield: 2 dozen (3/4 cup jam).
• Originally published as Corn Fritters with Caramelized Onion Jam in Taste of Home
• June/July 2008, p39
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CARAMELIZED ONION JAM

Steps:

• In a medium pot, heat oil over medium heat and cook onions, covered, stirring occasionally until translucent, about 15 minutes. Add water, vinegar, and sugar and cook uncovered, stirring, until onions are caramelized, about 30 minutes more. Season with salt. Let cool completely.