Navidi's Caramelized Onion Jam

Navidi's Caramelized Onion Jam

Recipe courtesy of Valerie Jordan of Whole Flower Farms in Corvallis, OR

Yield: a little less than 4 cups.  Can be frozen.


• 4 medium onions

• 1 cup sugar

• 3/4 cup of your favorite Navidi's White Balsamic Vinegar (try combinations like Gravenstein Apple with Jalapeno or Cara Cara Orange & Vanilla with Honey-Ginger)

• 1/2 cup sunflower oil

• 2 sprigs rosemary

• 2 springs thyme

• salt to taste

Directions:  Dice onions, then saute in sunflower oil on medium/high heat for 15 minutes, stirring occasionally, until golden.  Turn heat to low, then add sprigs of rosemary and thyme and cook for 3 minutes more, stirring occasionally.  Sprinkle 1 cup sugar on top, but don't stir it in.  Cook on low for 5 minutes. Turn the heat to medium/high, still refraining from stirring, for 6 more minutes until it turns amber.  Turn the heat to low and then stir in 3/4 of the Navidi's White Balsamic of your choice and deglaze well.  Cook on low until thick, about 5 minutes.  Discard herbs and add salt to taste.  Enjoy!  Onion jam is a wonderful accompaniment to roasted meats and poultry, grilled salmon and veggies, sandwiches (like grilled cheese!) and pasties, and as a component of cheese/charcuterie boards.