Uploaded May 2022 | Updated September 2026, 14 hours ago
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It is exactly what it says on the tin, and also, it is extremely delicious. We made it for one thing and then immediately started looking for other ways to use it. As with many of our recipes, there is a wide range for creativity and personalization in this recipe. Just be sure to choose your aromatics with care. In particular, parsley and cilantro will contribute to the loss of flavor from the jam over time.
Let the jam cool completely before putting it away. As the jam is fairly thick when finished, it is not recommended to attempt to can it. With the vinegar reduction, the jam should hold for at least a couple of months in the refrigerator.
During the end phase of the cooking, the sugar is allowed to caramelize around the onion pieces and aromatics. Resist the urge to disturb this too much by stirring, but also be aware that on some electric (coil) stoves, a heat diffuser may be necessary to avoid scorching the sugar on the hot spots. If you have an induction stove, that is ideal for this work.
Makes about 1 1/4 cups.
Equipment:
• saucepan, ideally wide and shallow
• small liquid measuring cup
• jar or other well-sealing container for cool jam to be stored in
Ingredients:
2-3 cup diced onion 7-8 cipollini onions
1-2 Tbsp butter or oil
1 ea bouquet garni tarragon, thyme, rosemary
1 ea bay leaf
1/2 cup sugar
1/2 cup white vinegar 7% pickling vinegar works fine
1 Tbsp very grainy mustard if it’s not super-grainy, reconsider
Procedure:
1. Peel the onions and dice them small.
2. In the saucepan, heat the oil and use it to lightly brown the onions. Let them come up slowly so that they sweat before they start to color.
3. If using the mustard, mix it with the vinegar as they go in together later.
4. Once the onions are soft, add the bay leaf and bouquet garni and allow to continue to a light brown color. Keep a close eye on the pan and add small amounts of water to deglaze if need be to avoid burning; also, reduce the heat
before adding sugar in the next step.
5. Once the onions are a nice light golden color, sprinkle them evenly with all of the sugar, and allow it to stand on the heat without stirring, while the sugar caramelizes. During this phase, it is important not to have the heat too high.
6. Watch as the sugar liquefies around the onions, and then starts to caramelize and take on color. With the onions present, it will go more slowly than just sugar in a pan by itself.
7. Once the onion sugar has come to a color you like, pour in the vinegar and the mustard. Don’t be afraid to let it get rich and dark, just not burned.
8. Stir everything together well, and carefully extract the bouquet and bay leaf.
9. Allow the jam to cook a bit longer until it reaches a thickness which seems good; bear in mind that it will thicken some as it cools, so it doesn’t need to coat the back of a spoon thickly, but it should coat it completely and form lazy drips.
10.Remove the pan from the heat, and allow the jam to cool completely before storing it.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
It is exactly what it says on the tin, and also, it is extremely delicious. We made it for one thing and then immediately started looking for other ways to use it. As with many of our recipes, there is a wide range for creativity and personalization in this recipe. Just be sure to choose your aromatics with care. In particular, parsley and cilantro will contribute to the loss of flavor from the jam over time.
Let the jam cool completely before putting it away. As the jam is fairly thick when finished, it is not recommended to attempt to can it. With the vinegar reduction, the jam should hold for at least a couple of months in the refrigerator.
During the end phase of the cooking, the sugar is allowed to caramelize around the onion pieces and aromatics. Resist the urge to disturb this too much by stirring, but also be aware that on some electric (coil) stoves, a heat diffuser may be necessary to avoid scorching the sugar on the hot spots. If you have an induction stove, that is ideal for this work.
Makes about 1 1/4 cups.
Equipment:
• saucepan, ideally wide and shallow
• small liquid measuring cup
• jar or other well-sealing container for cool jam to be stored in
Ingredients:
2-3 cup diced onion 7-8 cipollini onions
1-2 Tbsp butter or oil
1 ea bouquet garni tarragon, thyme, rosemary
1 ea bay leaf
1/2 cup sugar
1/2 cup white vinegar 7% pickling vinegar works fine
1 Tbsp very grainy mustard if it’s not super-grainy, reconsider
Procedure:
1. Peel the onions and dice them small.
2. In the saucepan, heat the oil and use it to lightly brown the onions. Let them come up slowly so that they sweat before they start to color.
3. If using the mustard, mix it with the vinegar as they go in together later.
4. Once the onions are soft, add the bay leaf and bouquet garni and allow to continue to a light brown color. Keep a close eye on the pan and add small amounts of water to deglaze if need be to avoid burning; also, reduce the heat
before adding sugar in the next step.
5. Once the onions are a nice light golden color, sprinkle them evenly with all of the sugar, and allow it to stand on the heat without stirring, while the sugar caramelizes. During this phase, it is important not to have the heat too high.
6. Watch as the sugar liquefies around the onions, and then starts to caramelize and take on color. With the onions present, it will go more slowly than just sugar in a pan by itself.
7. Once the onion sugar has come to a color you like, pour in the vinegar and the mustard. Don’t be afraid to let it get rich and dark, just not burned.
8. Stir everything together well, and carefully extract the bouquet and bay leaf.
9. Allow the jam to cook a bit longer until it reaches a thickness which seems good; bear in mind that it will thicken some as it cools, so it doesn’t need to coat the back of a spoon thickly, but it should coat it completely and form lazy drips.
10.Remove the pan from the heat, and allow the jam to cool completely before storing it.
Music: bensound.com/royalty-free-music
