Onion Marmalade

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Sweet, savory, and slow-cooked, this onion marmalade blends caramelized onions with balsamic vinegar, thyme, garlic, and capers for a rich, jammy condiment that’s perfect on everything from cheese boards to sandwiches.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Condiments

Cuisine: American

Keyword: onion jam, onion marmalade

Servings: servings

Author: Pat Nyswonger

Ingredients

2 tablespoons olive oil
3 pounds yellow onions
¼ cup balsamic vinegar
1 teaspoon salt
½ teaspoon ground black pepper
3 garlic cloves minced or grated
1 tablespoon Fresh thyme
3 tablespoons granulated sugar or brown sugar
2 tablespoons capers drained, rinsed and finely chopped

Instructions

Thinly slice the onions (about ¼ inch thick).
Heat the oil in a Dutch oven or heavy-bottomed skillet over medium heat. Add the sliced onions, vinegar, salt, and pepper, and toss to coat. Cook for about 5 minutes, stirring occasionally, until the onions begin to sizzle and soften.
Reduce the heat to low, cover, and cook for 40–45 minutes, stirring occasionally. Uncover, stir in the sugar, garlic, thyme, and capers, and cook for a minute or two. Taste and adjust the salt if needed.
Cover again and simmer on low for 15 to 30 minutes, until the mixture is sweet and golden. If there’s still liquid in the pan, uncover and continue cooking until it thickens and the liquid has evaporated. Remove from the heat and let cool, then transfer to a lidded container and refrigerate for up to 4 days.

Notes

Cut onions with the grain for soft strands that hold their shape. Cut against the grain if you want the onions to break up more as they cook.

Cook low and slow to coax out the onions’ natural sweetness.

Deglaze the fond with water for added depth and richness.

Chop capers finely so their flavor blends in, not overwhelms.

Red onions work too and bring a darker color with a sharper edge.

Nutrition