Onion Jam: 8 Recipes for Cooking

Tasty, healthy and flavorful onion jam is actively used in cooking. Just a few teaspoons are great with meat, fish, pâté, it can be added to sauces and fillings. Onion lovers can pick up a recipe that's great just for a sandwich. This is an easy and extremely healthy snack that can be made at home, and using the most available ingredients.

Composition and Calories

It is impossible to accurately determine the caloric content, the presence of nutrients and vitamins, since each recipe is unique. The degree of processing of onions and other products is important. An average, close to the classic recipe for onion jam contains per 100 g:

• 185 kcal;
• 1.6 g of proteins;
• 26 g carbohydrates;
• 8.5 g of fats;
• 5.6 g of dietary fiber;
• 1.5 g ash;
• 56.8 g water.

Any jam will be especially rich in folate and thiamine thanks to onions - 100 g contains up to 3% of the daily requirement. Among macronutrients we should mention silicon - more than 15% of the daily requirement, potassium and phosphorus - 7% each, calcium and magnesium - 3% each. Onion jam is an excellent source of zinc, copper and manganese - more than 7% of the daily requirement of the body. However, cobalt is the most abundant - 50% in 100 g of the product. Also present are some essential and substitutable amino acids.

What is useful for onion jam

This is a delicious and flavorful product, which can be added to many dishes. It has a minimum of contraindications, and due to the lack of bitterness onion jam with pleasure eaten even by children.

Much depends on the choice of ingredients, such as honey, red or hot pepper, ginger and apples will bring additional vitamins, nutrients and positive features to the jam.

Onion jam is on the list of approved foods for GI diseases. It is restricted to be added even for peptic ulcer disease. Raw onions are contraindicated in this case, but jam in small doses is useful and relieves the condition.

There is statistically confirmed evidence that cooked onions stimulate peristalsis and have a mild laxative effect, especially against the background of chronic constipation.

Despite the removal of most of the vitamin C in the heat treatment honey onion jam is recommended for colds, flu, bronchitis and sore throat. Essential oils, phytoncides and flavonoids will effectively counteract the disease.

The special substance glykinin helps to reduce blood sugar levels.

How to choose onions for jam

Initially it is necessary to decide on the onion. Usually in jam goes either classic onions, or red onions. However, sometimes a salad onion or even a young shallot is needed. Onions in many ways set the overall taste of the jam and are its base. Therefore, it is necessary to choose the right, most appropriate variety.

The quality of the onions must be high in aroma and flavor. It is better to take several varieties to try, and then choose the most interesting and appropriate to the recipe. At the same time, the onion should be firm, and when pressed slightly crisp.

But the presence of focal rot or other damage is not a problem. All can be easily cut out, it will not affect the quality of onion jam, only slightly increase the amount of waste when cleaning.

How to cook onion jam: recipes

Onion jam - a great delicacy, a real delicacy when cooked correctly. From the fruit goes bitterness, while it caramelizes, revealing a special flavor and aroma. Using spices and additional ingredients, you can create an amazing appetizer that will be in demand even with the most pretentious guests.

A classic recipe

The most basic and simple jam requires only minimal ingredients:

• Onions - 1 kg;
• A spoonful of vegetable oil;
• Sugar - 500 grams.

You can use honey, brown sugar, various spices and additives. However, this recipe will allow simply and quickly get acquainted with this amazing dish, and then you can already experiment - add wine, thyme, create mixtures with apples or citrus fruits.

The onion should be peeled and cut into 5 mm rings. Pour oil into a frying pan and start frying the rings. It is necessary to bring them to the golden color for 2-3 minutes on a high heat, and then cook them for 30 minutes on medium. You should ensure uniformity of frying, stirring the mixture every 5-7 minutes.

In a saucepan pour three cups of water and pour the sugar. Heat, stir thoroughly until the sugar dissolves and add the fried onions. An important point - it is necessary to stir regularly, so that the onions do not stick together in the syrup. Cook for about half an hour, guided by the product. Everything should caramelize well, thicken, and the syrup should turn into a homogeneous mass.

As it cooks, the contents of the pot will take on a nice golden brown hue, and the room will be filled with a pleasant aroma. This is the moment when you need to turn off the heat, cover with a lid and allow the mass to infuse for 10-15 minutes. Onion jam is ready, you can put it in jars for a week in the fridge or put it on the dinner table.

Exquisite onion jam with wine and thyme

This is a great addition to meat or cheese and perfect for burgers or meat canapés. The abundance of ingredients provides a complex but very tantalizing flavor and a really delicate taste. To prepare it, you will need the following products:

• red or blue onions - 600 g;
• sugar - 300 gr;
• dry red wine - 300 ml;
• balsamic vinegar - two tablespoons;
• vegetable oil - two tablespoons;
• bay leaf - two pcs;
• dried thyme - two teaspoons;
• allspice - one teaspoon.

This is exactly a restaurant recipe, which is adjusted to the ingredients. Therefore, an extra basil leaf or lemon juice would be superfluous here and would spoil the dish.

Peel the onion and cut it into medium thick half rings. Heat a frying pan, add oil and start frying. Onions should not stick, and you need to bring them to an even softness of each piece. In terms of time it will take 20-30 minutes. If using a sauté pan, you can add directly to it. Or transfer the onions to a saucepan, add sugar and stir until smooth over low heat.

After five minutes, pour in the wine, add the bay leaf, dried thyme and balsamic vinegar. Bring everything to a boil, then reduce the heat to a simmer. It takes 15 minutes, during which time the mixture should be stirred once. Add the allspice and taste for salt. If everything is good, remove the bay leaf and simmer for another 5 minutes. Restaurant onion wine jam with thyme is ready. For storage, use sterilized jars, so the product can last up to 20 days in the refrigerator.

Sweet onion jam with apples

A great combination will transform the jam, it becomes sweet and very pleasant. This is a truly versatile dish that can be simply eaten with bread, added as a filling for pies, used when coating meat, for baking (the crust will be just unparalleled). To prepare it you need the following products:

• regular or red onions - 1 kg;
• A large sweet and sour apple;
• sugar - 420 g;
• one sprig of thyme;
• One teaspoon of marjoram;
• salt;
• 6% vinegar - 30 ml;
• vegetable oil;
• water or red wine - 200 ml.

The jam can be made only with water, but it will be much more interesting and richer if you add dry red wine.

Peel the apples and cut them into small cubes. The onion is best chopped in half rings, but can be diced like apples. Then place in a saucepan with a thick bottom, drop a little oil and fry. Just a slight golden color is enough, it will take literally 5 minutes. Then add the apples, sugar and vinegar. Put everything on medium heat and stir regularly, and when there is enough juice, bring it to a boil. It will take 10-15 minutes.

When the brew begins to darken slightly, add wine or water, as well as thyme and marjoram. Now you can close the lid and turn the heat down to minimum. Let it simmer slowly for about 3 hours. The mass will become thick and rich. You can put it in jars, which have been simply rinsed with boiling water, no additional sterilization is required, because the jam will be kept in the fridge for up to 10 days.

Spicy onion jam with hot peppers

This is a great addition to meats, marinades, and sauces. This jam can be used in stuffing poultry and fish, in the filling for dinner pies, added to stuffing and meat dressing mix before baking. The slightly pungent flavor and great aroma will enhance the original dish. To prepare it, you will need:

• onions - 1.3 kg;
• chili pepper - two pods;
• honey - 20 grams;
• sunflower oil;
• 6% vinegar - 30 ml;
• dried rosemary;
• thyme;
• coriander;
• allspice;
• dry white wine.

The presence of wine is characteristic of any noble onion jam. You can cook with water, but you will get less rich and revealing flavor.

Dice the onions finely, chop the chili peppers in circles or also in cubes. If you need less spice, you should remove the seeds.

In a heated frying pan add vegetable oil and onion first, and after 3-5 minutes of frying - the chili peppers. The technology is simple. Onions should be fried over high heat, stirring vigorously, after adding the peppers, maintain this mode for another 2-3 minutes. Then turn on low heat and simmer the contents for 15 minutes, stirring occasionally.

In a separate bowl, mix the vinegar, honey and wine. You can use water, but the aroma and flavor will be poorer. After 15 minutes of simmering, add this component to the pan. You can turn up the heat a little more, so that everything actively exchanges flavors and evaporates excess liquid. But then return the mode of stewing under the lid for another half hour.

If you need liquid jam, you can immediately remove from the fire and pour into jars. For a more concentrated composition and consistency, you need to simmer for up to an hour. Such jam is stored well in hermetically sealed containers. If poured into sterilized jars, the freshness, flavor and aroma will please up to a month.

Honey onion jam

Caramelized onions and honey combine perfectly, they give a deep sweet flavor and rich aroma. This jam can be used not only in dinner dishes, but also in various fillings for cakes, and just eaten with bread with a cup of tea. To prepare it you will need:

• onions - 1 kg;
• sugar - 180 grams;
• white dry wine - 200 ml;
• honey - 60 gr;
• butter - 60 gr;
• 6% vinegar - 30 ml
• coriander - 10 gr;
• pinch of salt and pepper.

The onion should be chopped into small cubes, and melt the butter in a saucepan. You can use a skillet, but then you will have to transfer everything into a saucepan for further cooking. Saute the chopped onions until they are completely translucent. This can take 10 minutes over medium heat. Butter will give better results, but it burns easily, so you should not miss the moment.

In a saucepan add sugar, honey and vinegar, stir everything thoroughly, bringing it to a boil. After another 5-7 minutes, pour the wine, add spices. Turn the heat to simmering mode. The jam will cook for two hours, gradually thickening. It is the consistency that will be the determining factor at the time of removal from the fire.

Fragrant, honey and onion jam will be stored in sterilized jars for up to two weeks if kept in the refrigerator.

French Onion Assortment

Surprisingly rich and delicious jam can be obtained by mixing several varieties of onions at once. This snack appeared in French taverns and became popular right away. It was served with meat, poultry and fish. To prepare it you need:

• two heads of ordinary onions;
• two heads of red onions;
• Four heads of shallots;
• 100 ml of balsamic vinegar;
• brown sugar - 200 g;
• 80 ml of olive oil;
• A few sprigs of thyme;
• 400 ml of dry red wine;
• allspice - 5g;
• ground black pepper - 10 gr;
• salt.

All kinds of onions should be cut in half rings, mixed together. It is better to use a saucepan, so the jam can be prepared in one container. Pour the oil in there and start frying the onions intensely. After 3-5 minutes add thyme, pepper and turn down the heat. It takes 20 minutes over low heat to cook the different types of onions.

When all the onions have browned and are translucent, pour in the wine and sugar. Add the heat and stir intensely until all the sugar has dissolved and the mixture begins to boil. Now it is necessary again to reduce the fire to a low level and simmer the future jam for about an hour. The key indicator will be reaching the desired consistency. You can stop at a pourable onion jam or boil it down to the desired level of thickness.

French onion jam doesn't keep for long - only a week. However, it is often eaten in a couple of days, so tasty and versatile in cooking. Jars enough to scald with boiling water, with such a short shelf life there is no point in sterilization.

Onion jam with plums

This is a great recipe that stands out for its usefulness. Onion jam with plums is recommended for gastritis, insufficient intestinal peristalsis, chronic constipation, digestive disorders. The combination gives a very unusual taste. The jam is suitable for filling in pancakes or buns, it can be eaten simply with bread and yogurt. To prepare it you will need:

• red onion - 5-6 pcs;
• two medium plums;
• half a cup of sugar;
• vegetable oil - two tablespoons;
• Balsamic vinegar for salads - two tablespoons;
• bay leaf;
• thyme;
• A few dried clove buds.

Cut the onion into thin slices lengthwise. Remove the bone from the plums and cut into slices of about the same size. Add oil to the sauté pan and transfer the chopped red onion to it. It is not necessary to fry, you need to let everything settle several times, become soft and transparent. To do this, it is enough to keep on low heat for 15 minutes, periodically stirring the mass.

After shrinkage, add sugar and plums, stir, continue stewing for another 5 minutes. Pour in the balsamic vinegar, add the thyme and bay leaf. Increase the heat and simmer for 3 to 5 minutes more. Add the clove buds, but in a way that allows them to be removed later.

Cover with the lid and simmer on low heat for another half hour. Everything should soften, caramelize, and shrink. Remove from the heat and take out the clove buds, they have given up the flavor and are no longer needed.

Pour into a sterilized jar while hot, so onion-plum jam will last in the fridge for 12 days. However, it is so delicious that the jar will be gone in a few days.

Onion jam in the multicooker

Many people are stopped by the need to transfer the ingredients, constantly monitor the time, to pay a lot of attention to cooking. Multicooker greatly simplifies the process. Delicious, flavorful and healthy onion jam can be prepared just in the multicooker. For this you will need:

• five large onions;
• 100 ml of water or wine;
• vinegar 6% - 50 ml;
• vegetable oil - 40 ml;
• sugar - three tablespoons;
• dried thyme - half a teaspoon;
• curry - on the tip of a knife;
• allspice - 5 g.

Chop the onion in half rings. In a bowl of a multicooker pour oil, put onions, select the mode "Fry". You can lightly salt and add black pepper. Cook onions with the lid open, it is better to put the program for 12 minutes. During frying it is enough to stir 2-3 times.

Add thyme, allspice, vinegar, water and sugar. Stir everything thoroughly. Now close the lid and select the "Pilaf" mode. There is a default time of 40 minutes, which is what you need for a good onion jam. 5 minutes before cooking, add curry and stir. You can assess the consistency, if you need even thicker, then again turn on the program "Pilaf" for 15-20 minutes.

Onion jam stores well in the refrigerator for about 10-12 days. Therefore, it is enough to give the jars and lids boiling water, special sterilization is not required. However, the delicacy will go quickly, it can be eaten simply with bread, added to meat or cheese sandwiches.

Rules for storing jam

Despite the name, onion jam does not keep for long. It will not come out for the winter, despite the heat treatment and even the addition of preservatives. This is the kind of product that will go bad even in the refrigerator.

The normal shelf life is about a week at a temperature no higher than 5 degrees. Some recipes involve the presence of preservatives, then the storage time in the refrigerator increases to 14-20 days.

You can put the jam in hermetically sealed jars. Given the short shelf life, it is enough to simply pour boiling water over them. A tight lid is important, otherwise literally in a day most of the flavors will simply escape, the jam will lose much of its attractiveness and usefulness.

Interesting facts about onions

1. The homeland of the onion is considered the eastern regions of anterior Asia, that is, the territory of modern Iran and Pakistan. Since ancient times, there is evidence of eating this plant. As early as the Bronze Age, onions were cultivated in Crete and Greece.
2. The oldest recipe books found, Mesopotamian tablets, contain dishes with active use of fresh and processed onions. Leeks and shallots are also mentioned there.
3. Onions were highly prized in the Middle Ages for their healing and strengthening properties. Often they were even paid a ransom. There is documentary evidence of the payment of 24 onions for a captive knight in a feudal conflict.
4. America did not know onions before the arrival of Europeans, but immediately after their importation they spread widely across the continent. And the Indians of many tribes, having traded or received onions through third parties, began to grow them themselves, before the arrival of Europeans to those lands.
5. Scientifically proven high effectiveness of onions in the fight against various infectious diseases. But even before research, it was noticed that people who work in greenhouses and vegetable gardens with onions almost never get sick, even if they hardly ever eat them.