So, Why Am I Always Making This Jam?
If you’ve ever gotten a whiff of caramelized onions and roasted garlic swirling together in your kitchen—oh man, you get me. I first stumbled into making Roasted Garlic Onion Jam by accident when I totally overestimated how many onions I’d need for a Sunday roast. My kitchen smelled like a French bistro (in a good way, not like old shoes); the final jam was so sticky-sweet it made me feel fancy just spooning it onto toast. We eat it on cheese boards, burgers, sometimes just straight from the spoon at 1 a.m. (no shame, no judgment).
Why You'll Love Making and Eating This (Even If You Hate Chopping)
I make this when I want something special but not, like, "start a culinary revolution" level. My family goes wild for it at barbecues, and my oldest says it’s the only way she’ll touch onions on a burger! If I’m in a mood (which—let’s be honest—happens), I slap it on toasted sourdough with goat cheese and just call it dinner. The slightly frustrating bit? Yes, onions take time to cook down. But actually, I find it oddly soothing now (once you make peace with the tears).
Grab These Ingredients (or Sub What You’ve Got)
- 6-7 medium yellow onions, thinly sliced (or a mix of sweet onions & reds; Granny swears by Spanish but I just grab what looks decent)
- 2 whole heads of garlic (yep, heads, not cloves—trust me, it’s not too much)
- 2 tablespoon olive oil (sometimes I use butter if I’m feeling indulgent)
- ½ cup brown sugar (white sugar works but doesn’t hit the same mellow note)
- ⅓ cup apple cider vinegar (but red wine vinegar’s fine in a pinch)
- 1 tablespoon balsamic vinegar (fancy, but regular works; don’t sweat it)
- 1 teaspoon salt (I eyeball it, honestly)
- ½ teaspoon black pepper (fresh cracked, if you want to feel cheffy)
- Optional: a sprig of fresh thyme or a pinch of dried (if you’ve got it lying about)
Here’s How I Usually Make It (And Sometimes Mess Up)
- Heat oven to 400°F (200°C). Lop the tops off the garlic heads, drizzle with a bit of olive oil, wrap in foil, and roast for 35-40 minutes until golden and soft. Now’s a good time to check your tea, or harass your cat.
- While garlic is roasting, heat olive oil in a big heavy-bottomed pan over medium-low. Add all the sliced onions with the salt and just let them sweat gently. Stir occasionally—don’t wander too far, but also don't stress if they catch a bit; a smidge of golden edge is good.
- After 20 minutes or so, when onions look slumpy and translucent, sprinkle in the brown sugar. Stir it in and let it all bubble until the onions start to caramelize, another 15-20 minutes. This is where I usually sneak a taste (careful, it’ll be hot!).
- Squeeze the roasted garlic cloves out of their skins directly into the pan. Mash them in with onions, trying not to burn your fingers (failed that last week).
- Pour in both vinegars and scrape up any browned bits stuck to the bottom. Chuck in the pepper (and thyme, if you’re using it). Let everything bubble down, stirring often, until thick and jammy—another 10-20 minutes, depending how lazy you’re feeling. Don’t worry if it looks a bit odd; it always comes together at the end.
- Give it a final taste for salt and sweetness. Take it off the heat; let cool a tad before scooping into clean jars.
Some Notes I Wish I’d Been Told
- Cut onions thin for faster caramelizing, but if you’re impatient, chunkier cuts work—just takes longer and the texture’s a bit chunkier, too.
- If the jam gets too thick, add a splash of water or more vinegar (I usually do this when I’m distracted and forget it’s on the stove).
- I think this tastes better the next day—but, well, in my house it rarely survives that long!
Variations From My Kitchen Lab (Some Good, Some Not)
- Add a glug of whiskey while everything simmers for a boozy twist (that actually worked pretty nicely).
- Swap brown sugar for maple syrup—makes it more breakfast-y, I’d say.
- Tried adding chili flakes for heat. Honestly, didn’t love it; sort of fought with the sweetness.
Tools You’ll Need (But You Can Wing It)
- Big heavy skillet or Dutch oven (any wide pan works—once I used a wok and it was fine, just a tad weird to stir)
- Foil and an oven for the garlic (or, if you want to be clever, you can do it all on the stovetop, but the flavor’s less mellow)
- Sharp knife and a little grit for onion slicing
- Wooden spoon (or spatula, or—let’s be real—whatever’s not lost in the drawer)
How To Store It (But It Probably Won’t Last)
Scoop into squeaky clean jars, stash in the fridge. Should last about 2-3 weeks easily. Though, honestly, in my place it never lasts more than a day except that one time it got hidden behind the ketchup. You can also freeze small portions if you're big on batch cooking. It thaws fine, texture just softens up a bit.
What To Eat This With? Here’s What We Do
- Spread on thick, buttered toast—the good bakery stuff if you’ve got it.
- Spoon over burgers (next-level, seriously).
- We put big blobs with cheddar and crackers for lazy Saturday lunches. My cousin swears by it with roast chicken—I mean, why not?
- Actually, it’s brilliant stirred into scrambled eggs. Don’t ask why, just try it!
The Hard Lessons I’ve Learned (A.K.A. Pro Tips)
- I once tried rushing the onion step over higher heat. Nope—burnt, bitter onions. Slow and steady, even if you’re hungry. Trust me.
- Not all vinegars are created equal; too much balsamic and it just tastes sort of metallic. I’d stick with a mix for best depth.
- Actually, I find it works better if you let the jam cool fully before storing—seems to develop flavor more. Or maybe I’m just imagining it?
Real Questions I’ve Been Asked About Roasted Garlic Onion Jam
- Can I make this vegan? Yep, just use olive oil instead of butter—and watch the sugar if you want strict vegan (some brown sugars sneak in animal stuff, who knew).
- How do I stop crying while chopping so many onions? I wish I knew; I’ve tried everything but goggles. At this point, I just embrace the drama.
- Can you double it? Totes! Just use a massive pan or do it in batches—don’t overcrowd or the onions steam instead of caramelizing.
- Do I have to roast the garlic? Technically, no, but you miss out on that sweet, mellow thing it does. If you’re in a rush, just finely mince and sauté it with the onions.
- Is this safe to can? Honestly, I wouldn’t risk it for long-term shelf storage unless you’re familiar with proper acidity levels. Fresh and fridge is my motto (and excuse to make more).
Anyway, hope you have fun with this one—if you have leftovers, let me know. I’ve only ever heard about them in legend!
Ingredients
- 6-7 medium yellow onions, thinly sliced (or a mix of sweet onions & reds; Granny swears by Spanish but I just grab what looks decent)
- 2 whole heads of garlic (yep, heads, not cloves—trust me, it’s not too much)
- 2 tablespoon olive oil (sometimes I use butter if I’m feeling indulgent)
- ½ cup brown sugar (white sugar works but doesn’t hit the same mellow note)
- ⅓ cup apple cider vinegar (but red wine vinegar’s fine in a pinch)
- 1 tablespoon balsamic vinegar (fancy, but regular works; don’t sweat it)
- 1 teaspoon salt (I eyeball it, honestly)
- ½ teaspoon black pepper (fresh cracked, if you want to feel cheffy)
- Optional: a sprig of fresh thyme or a pinch of dried (if you’ve got it lying about)
Instructions
-
1Heat oven to 400°F (200°C). Lop the tops off the garlic heads, drizzle with a bit of olive oil, wrap in foil, and roast for 35-40 minutes until golden and soft. Now’s a good time to check your tea, or harass your cat.
-
2While garlic is roasting, heat olive oil in a big heavy-bottomed pan over medium-low. Add all the sliced onions with the salt and just let them sweat gently. Stir occasionally—don’t wander too far, but also don't stress if they catch a bit; a smidge of golden edge is good.
-
3After 20 minutes or so, when onions look slumpy and translucent, sprinkle in the brown sugar. Stir it in and let it all bubble until the onions start to caramelize, another 15-20 minutes. This is where I usually sneak a taste (careful, it’ll be hot!).
-
4Squeeze the roasted garlic cloves out of their skins directly into the pan. Mash them in with onions, trying not to burn your fingers (failed that last week).
-
5Pour in both vinegars and scrape up any browned bits stuck to the bottom. Chuck in the pepper (and thyme, if you’re using it). Let everything bubble down, stirring often, until thick and jammy—another 10-20 minutes, depending how lazy you’re feeling. Don’t worry if it looks a bit odd; it always comes together at the end.
-
6Give it a final taste for salt and sweetness. Take it off the heat; let cool a tad before scooping into clean jars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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