Whole30 Sweet and Tangy Onion Jam
Elevate your Whole30 meal plan with this irresistible Sweet and Tangy Onion Jam—a recipe that blends caramelized yellow onions with the bold flavors of balsamic and apple cider vinegar, balanced perfectly by a touch of natural sweetness from date paste. This Whole30-compliant condiment is slowly simmered to perfection, resulting in a rich, glossy jam that bursts with flavor in every bite. Ready in under an hour, it’s ideal for topping grilled proteins, layering on roasted vegetables, or adding a gourmet twist to your breakfast eggs. With just a handful of pantry staples, this easy-to-make onion jam is a must-try for those seeking wholesome, flavor-forward accompaniments.
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Recipe Information
Ingredients
- 4 medium (about 2 lbs total) yellow onions
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons date paste
- 2 tablespoons water
- 1 teaspoon sea salt
- 0.5 teaspoons ground black pepper
Instructions
Peel and thinly slice the yellow onions into even half-moon slices to ensure even cooking.
Heat a large sauté pan over medium heat and add the extra virgin olive oil.
Once the oil is shimmering, add the sliced onions to the pan. Stir well to coat the onions in the oil.
Lower the heat to medium-low and cook the onions for about 30 minutes, stirring occasionally, until they are soft and caramelized. The onions should turn a deep golden brown without burning.
In a small bowl, mix together the balsamic vinegar, apple cider vinegar, date paste, and water until combined.
Once the onions are caramelized, add the vinegar mixture to the pan. Stir well to deglaze the pan and coat the onions in the sauce.
Add the sea salt and ground black pepper, stirring to combine evenly.
Let the mixture simmer on low heat for an additional 5-10 minutes, until the liquid reduces slightly and the jam reaches a thick consistency.
Remove from heat and allow the onion jam to cool slightly before serving.
Store any leftovers in an airtight container in the refrigerator for up to one week. Reheat gently before serving.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 373.2 g | 136% | |
| Dietary Fiber | 65.2 g | 233% | |
| Total Sugars | 180.1 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 5639 mg | 120% | |
*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.
