Inspired by our travels to England, this Caramelized Onion Jam is the ultimate condiment. Great on burgers or with a cheese board, on your trendy avocado toast or just with veggies.

Part of what I enjoy so much about traveling, is experiencing new and different foods. I love sampling local fare and being inspired by new and unique ways to bring flavors together. On our trip to England this fall, as you can imagine there was a lot of room to be inspired. I was particularly impressed by our time in England, the level of culinary experimentation and creativity, as compared to my trip there 15 years ago.

There is a definite focus on comforting traditional foods, but I noticed a big shift from my last trip, where flavors were pushed a little further and there were definitely more trendy and experimental approaches as well. I ate some truly incredible food during our time in England. But, as per my usual, I still tend to gravitate towards simple, flavor-forward, uncomplicated meals.

After our travels in London we flew to Paris and then back to the UK to spend some time in Leeds with our good friends Sean and Ruth. We took some time one afternoon to have a bit of a hike up the hills in West Yorkshire, at Ilkley Moor and after we came from the hills we decided to stop for a bite at The Cow and Calf, in the Vintage Inn.

It was a cozy place, with stone fireplaces, rustic wood tables and the feelings of so much history. The menu featured lots of classic traditional British fare with a fresh, bold twists. Everyone else in our group was looking for sweet, so there were Yorkshire puddings and pies all around, but for me, the sweets weren’t possible, so I opted for a small, humble cheese board, which they served me with some beautiful locally made gluten-free bread.

Low and behold the very best thing on the board turned out to be an incredible onion jam. With layers of caramelized and slightly sweet and a slightly bold, tang from the whole grain mustard. I literally nearly licked the bowl clean and immediately wrote a note to myself to experiment with recreating this.

This Caramelized Onion Jam is fabulous on a epic cheese board or charcuterie board, clearly, but it’s also a wonderful condiment on burgers (A MUST) or sandwiches, wraps or sausages. It’s also great on salads and veggies, scrambled eggs or a frittata and it’s the perfect compliment to most meats, especially pork and beef. You can also grab your favorite grain-free cracker (or crusty homemade bread, if you’d rather) give it a smear of goat cheese and top with this jam!! Life changing.

Caramelized Onion Jam

gluten-free, paleo, grain-free, dairy-free, nut-free, egg-free, vegan, vegetarian

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients 

• 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
• 3 lbs white or Spanish onions, peeled, halved and then cut into thin slices
• 2 teaspoons finely minced garlic
• 2 tablespoons wholegrain mustard
• 6 tablespoons coconut sugar, brown sugar or honey will also do
• ½ cup dry red wine
• ¼ cup aged balsamic vinegar
• 1 ½ cups chicken, beef or vegetable broth
• sea salt and freshly ground black pepper

Instructions

• Set a Dutch oven or heavy pot over medium heat. Add oil to the pot, and add the onions and garlic. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Add in the mustard, sugar, wine, vinegar and broth. Stir to combine, then cover the pot, lower the heat slightly and allow the mixture to cook undisturbed for about 30 minutes. Remove the top, stir again and then only partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60-70 minutes. (Add water as needed.)
• Taste the jam, and add salt and pepper if necessary.
• Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week. Bring to room temperature before serving.

SaveSave