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Caramelized Onion and Garlic Jam

caramelized onion garlic jam recipe

A few weeks ago I was having a discussion with a friend and the conversation rolled around to cooking. She had mentioned that she had not really enjoyed cooking until she learned how to properly use knives. I had never really thought about it before, but not knowing how to properly use a knife would make cooking a chore, rather than an enjoyable experience. It makes the job much harder than it has to be and requires a lot more effort.

Flash forward to another conversation that I had with my sister when she was cooking in my kitchen. She told me that my knives were so dull that I could hurt myself and that I should really learn to sharpen then properly. She’s a fancy chef, so I think that she knows what she is talking about.

Then the people at Craftsy reached out to me. They offer amazing online classes and asked me if would I like to try a few of them. Guess what the first one they wanted me to take was? Knife Skills.

Huh.You think maybe the Universe is trying to tell me that I should take a knife skills class?

I happen to love online learning and have actually taken a few Craftsy classes before, so this partnership could not be a better fit. I am actually going to be doing one class per month for the next 6 months and sharing my experience here with you.

From the comfort of my kitchen, I took the Complete Knife Skills class (which happens to be FREE!) and learned so much! I really thought that I knew what I was doing when it came to using my knives. Turns out, I was doing a few things completely wrong (not to mention unsafely) and learned a lot of cook tricks to make the sometimes tedious job of cutting and chopping easier. No more dull knives for me.

I have already started to notice a change in how I work with my knives and it really does make cooking more enjoyable. The best way to have good knife skills to use them a lot. My Caramelized Onion and Garlic Jam is a great recipe to practice peeling and cutting onions, shallots, and garlic. This jam is so versatile. I love to use it in a grilled cheese sandwich, on a cheese plate, on top of grilled chicken, on pizza, tossed into pasta. You can do a million things with it.

Caramelized Onion and Garlic Jam recipe

1/2 cup olive oil
2 pounds Vidalia onion (or any other variety of sweet onion)
2 large shallots
6 cloves garlic
1/2 cup red wine
1 Tablespoon balsamic vinegar
1 Tablespoon brown sugar
Fresh thyme (optional)
Salt and pepper to taste

Caramelized Onion and Garlic Jam recipe

Peel and thinly slice the onions and shallots.

how to peel garlic

Remove the peel from the garlic by cutting off the bottom.

how to peel garlic cloves

Break up the cloves in a large bowl.

how to easily peel garlic

Place another bowl on top and shake vigorously.

how to easily peel garlic

The peels come right off. Like magic!

Caramelized Onion and Garlic Jam recipe

Add the olive oil to a Dutch oven or heavy bottomed pot. Add the onions, shallots, and garlic.

Caramelized Onion and Garlic Jam recipe

Cover and cook for 20 minutes, stirring occasionally.

how to caramelize onions

 They will start to soften and turn translucent.

Caramelized Onion and Garlic Jam recipe

Remove the lid and add red wine, balsamic vinegar, and brown sugar.

Caramelized Onion and Garlic Jam recipe

Cook for another 30 or so minutes, or until the onions are caramelized. Add fresh thyme and season with salt and pepper. If you still have large cloves of garlic remaining, use a fork to mash them up and stir into the jam.

Caramelized Onion and Garlic Jam recipe

This jam keeps for two weeks in the fridge.

Caramelized Onion and Garlic Jam recipe

Want to learn how to use knives properly or brush up on your skills? Sign up for the FREE Complete Knife Skills class over at Craftsy.

Print

Caramelized Onion and Garlic Jam


Ingredients

  • 1/2 cup olive oil
  • 2 pounds Vidalia onion (or any other variety of sweet onion)
  • 2 large shallots
  • 6 cloves garlic
  • 1/2 cup red wine
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon brown sugar
  • Fresh thyme (optional)
  • Salt and pepper to taste

Instructions

  1. Peel and thinly slice the onions and shallots.
  2. Add the olive oil to a Dutch oven or heavy bottomed pot. Add the onions, shallots, and garlic.
  3. Cover and cook for 20 minutes, stirring occasionally.
  4. Remove the lid and add red wine, balsamic vinegar, and brown sugar.
  5. Cook for another 30 or so minutes, or until the onions are caramelized. Add fresh thyme and season with salt and pepper. If you still have large cloves of garlic remaining, use a fork to mash them up and stir into the jam.
  6. This jam keeps for two weeks in the fridge.

*** This post is a sponsored by Craftsy. This is one installment of a 6 month series. All opinions are 100% my own. ***

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  1. Gwen @simplyhealthyfamily

    May 8th, 2014 at 1:38 pm

    This is my idea of the perfect jam! Great garlic tip!

  2. bakedbree

    May 9th, 2014 at 12:01 am

    Thank you! It rocked my world!

  3. Jennifer | Bake or Break

    May 8th, 2014 at 4:06 pm

    Oh, yes. I would absolutely love this. I’ll have to hunt down some Vidalias!

  4. bakedbree

    May 9th, 2014 at 12:00 am

    Any sweet onion will be delicious! Hope that you love it.

  5. Lindsey @ American Heritage Cooking

    May 8th, 2014 at 5:31 pm

    This jam looks fabulous especially with a generous shmear on cheese toasts!!! I just so happened to have made caramelized onions the other day and have some left over…LUCKY ME!!!

    I also should do like you did and sharpen my knives and take a knife skills class. Good call.

  6. bakedbree

    May 9th, 2014 at 12:00 am

    YUM! You should, it was a great class. I learned a lot and I thought that I had pretty good skills. Turns out, I didn’t!

  7. ami@naivecookcooks

    May 12th, 2014 at 1:13 pm

    I love anything with caramalised onion! Recently made caramalised onion quesadillas and since then I am in love with the sweet caramalized flavour of onions! Will try this recipe!Thanks!

  8. bakedbree

    May 12th, 2014 at 10:46 pm

    Yum! That sounds amazing.

  9. Samantha Carson

    May 15th, 2014 at 1:51 pm

    Yummy! I will definitely be trying this! Hmm… I wonder… I bet this would even be good mixed in with some Greek yogurt or sour cream for a fancy onion chip dip!!

  10. bakedbree

    May 19th, 2014 at 8:59 pm

    I bet it would!

  11. Colleen Pastoor

    May 17th, 2014 at 11:40 am

    This looks fantastic! I’m not a fan of most jams but this slightly savory version I could get into!

  12. bakedbree

    May 19th, 2014 at 8:56 pm

    You will love this one!

  13. Sherri

    June 7th, 2014 at 4:18 pm

    I made this to accompany a cheese plate but found it way too oily. I actually overcooked the onions a little trying to evaporate all my extra liquid before I realized it was all oil. I will definitely scale back next time.

  14. bakedbree

    June 10th, 2014 at 9:27 am

    Really? Sorry about that.

  15. Sherri

    June 17th, 2014 at 8:15 pm

    No worries – I made a new batch with half the oil and half the wine and it worked out beautifully! It was devoured enthusiastically.

  16. Carmen

    June 9th, 2014 at 7:12 pm

    This jam sounds great, but I am wondering if you’d be able to can it? Would the boiling water bath method work, and what processing time would be suggested? Thanks!

  17. bakedbree

    June 10th, 2014 at 9:25 am

    I really don’t know. I’m really sorry.

  18. Shannon

    July 16th, 2017 at 7:11 pm

    This must be pressure canned because of the oil.

  19. Katha

    July 13th, 2014 at 5:32 am

    Hi Bree!
    I just started reading your blog a few weeks ago.
    Thanks for the great recipe. I’ve been making it by the quart in the last weeks. Everyone wants a jar. Even my very old grandpa liked it so much, he ate a jar all by himself. 🙂
    Greetings from Germany.

  20. bakedbree

    July 15th, 2014 at 11:00 pm

    Thank you! I am so glad that it is so popular. I love it too. In fact, I need to make some soon. I want some to put on a hamburger.

  21. kim

    August 14th, 2014 at 4:33 pm

    Have you ever tried freezing this?

  22. bakedbree

    August 19th, 2014 at 10:55 am

    No I haven’t.

  23. Deb

    September 13th, 2014 at 9:10 am

    I’m really interested in some interesting ways to use this jam. I’m thinking of making it for a Homesteading Education Day to help showcase the garlic CSA of one of our farmers. Ideas welcomed!

  24. bakedbree

    September 20th, 2014 at 1:35 pm

    Grilled cheese, turkey sandwich, as a base for a warm salad dressing, as a soup garnish, on cheese, in a quiche.

  25. Karen

    October 19th, 2014 at 6:17 am

    Did anyone try canning this recipe yet? I am making batches of canned goodies and want to give this a try. Some for now and some for later. It sounds so yummy! And Christmas is right around the bend…would make great gifts for the holidays.

  26. bakedbree

    October 24th, 2014 at 11:34 am

    I have not. I am not a canner, but I’d look on the Ball website to see if there are similar recipes.

  27. Sian Fisher

    December 4th, 2015 at 8:50 am

    Please could I ask how much this recipe makes? Is it just one jar?

  28. bakedbree

    December 5th, 2015 at 10:35 pm

    It makes about 2 cups.

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