Red Onion Jam Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 30, 2018
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Note: This jam will stay good in a sealed container in the fridge for up to 3 months. Red Onion Jam is a perfect accompaniment for a cheese plate or charcuterie, and goes particularly well with blue cheese.

Recipe Details

Red Onion Jam Recipe

Active 15 mins
Total 2 hrs
Makes 2 cups
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Ingredients

  • 6 cups finely diced red onions (about 4 large)
  • 2 cups sugar
  • 1 (750 ml) bottle dry red wine
  • 1 cup red wine vinegar

Directions

  1. Combine all ingredients in a large saucepan and bring to a simmer over high heat, stirring until sugar is dissolved. Reduce to a simmer and cook, stirring occasionally, until thick and syrupy and reduced to about 2 cups, 1 1/2 to 2 hours. Allow to cool, then transfer to an airtight container and store in the fridge.

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