Low Carb Sweet and Tangy Onion Jam
Elevate your culinary creations with this Low Carb Sweet and Tangy Onion Jam—a decadent condiment that's bursting with flavor while keeping carbs in check. Made from caramelized yellow onions, this jam combines the natural sweetness of erythritol or monk fruit sweetener with the bold tang of balsamic and apple cider vinegars. The addition of fresh thyme lends an herbaceous note, making this jam perfect for pairing with roasted meats, cheese boards, or even atop keto-friendly crackers. Slow-cooked to perfection, its rich, jam-like texture is a versatile and elegant addition to both everyday meals and special occasions. Ready in under an hour, this easy recipe is a must-try for anyone seeking a low-carb, gourmet twist on classic onion jam.
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Recipe Information
Ingredients
- 3 large (about 900g total) yellow onions
- 2 tablespoons olive oil
- 3 tablespoons erythritol or monk fruit sweetener
- 2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
- 0.25 cup water
Instructions
Peel and thinly slice the yellow onions into half moons.
Heat a large skillet or saucepan over medium heat and add the olive oil.
Once the oil is warm, add the sliced onions and sprinkle with salt to help them soften.
Cook the onions on medium heat for 10 minutes, stirring frequently, until they begin to soften and turn slightly translucent.
Reduce the heat to medium-low and continue to cook the onions for another 25-30 minutes, stirring occasionally. Let the onions caramelize slowly—do not rush this step.
When the onions are deep golden brown and caramelized, sprinkle the erythritol (or monk fruit sweetener) over them and stir well.
Add the balsamic vinegar, apple cider vinegar, black pepper, and water. Stir to combine, ensuring the sweetener dissolves and the mixture becomes saucy.
Simmer on low heat for 10-15 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. If using, stir in the fresh thyme leaves during the final 5 minutes of cooking.
Remove the skillet from heat and let the onion jam cool slightly.
Transfer the onion jam to a clean, airtight glass jar and store in the refrigerator for up to one week. Serve chilled or at room temperature!
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 120.2 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 4043 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
