Roasted Garlic and Sweet Onion Jam
Elevate your culinary creations with this Roasted Garlic and Sweet Onion Jam, a savory-sweet condiment bursting with rich caramelized flavors. Featuring roasted garlic cloves, buttery sweet onions, a touch of balsamic vinegar, and a hint of fresh thyme, this jam boasts a luxurious depth that pairs beautifully with cheese boards, grilled meats, or crusty bread. Slow-cooked to perfection, it transforms simple ingredients into a thick, glossy spread that’s sweet, tangy, and irresistibly aromatic. With just 15 minutes of prep time and a refrigerator shelf life of up to two weeks, this versatile recipe is a must-try for foodies seeking easy homemade condiments.
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Recipe Information
Ingredients
- 4 large sweet onions
- 2 garlic bulbs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons water
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off the garlic bulbs to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap them in foil, and roast in the oven for 40 minutes until soft and golden.
While the garlic roasts, peel and thinly slice the sweet onions.
In a large skillet over medium heat, melt the butter with the remaining 2 tablespoons of olive oil.
Add the sliced onions to the skillet and cook, stirring occasionally, until they become softened and browned, about 25-30 minutes. Reduce the heat to low if the onions begin to brown too quickly.
Once the garlic is roasted, let it cool slightly, then squeeze the soft cloves out of their skins into a small bowl and mash them into a paste.
Add the roasted garlic paste, brown sugar, balsamic vinegar, thyme leaves, salt, black pepper, and water to the skillet with the caramelized onions. Stir well to combine.
Continue cooking over low heat for another 10-15 minutes until the mixture thickens to a jam-like consistency. Stir frequently to prevent sticking.
Remove from heat and let the jam cool slightly before transferring it to an airtight container.
Store the jam in the refrigerator for up to two weeks. Serve at room temperature or slightly warmed.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 62.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1311 mg | 28% | |
*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.
