Caramelized Onion Jam
Course: sides, side dish, condimentCuisine: International, asian4
servings5
minutes10
minutes112
kcalCaramelized Onion Jam
This is the ultimate condiment and secret weapon to have in your fridge
It’s sweet, sticky, savory, and just the right amount of sour
Most onion jams are made with tons of fats and sugar, it’s one of the reasons why it’s so damn tasty but with some key techniques and tips, my version honestly can go head to head with any of them!
Key Technique/Tips
– High Heat/Low Heat: Cooking on high to start sets the caramelization of the onions. Low heat afterward can help break down the onions and develop the flavors.
– Caramel: Adding sweetener in the initial high heat cook acts like creating caramel. This helps with color and flavor.
– Patience: Time is your best friend! We don’t have the fat/sugar to depend on so we need to let the ingredients mingle, get to know each other and develop into something special
– Seasoning: No salt/seasoning is added to the beginning because salt draws out moisture which we don’t want when trying to caramelize. Seasoning after will help to prevent it from getting too salty as it cooks down.
Hacks
– Puree it to create a smooth dip or sauce
– Add as a flavor starter to stir-fries, fried rice/noodles
– Spread onto a sandwich or toast
– Top it on a burger, pizza, or Mac & Cheese
– Toss with your favorite vegetables
Macros ~1/3 Cup
– Per Recipe: 112 Calories 23 Carb, 0Fat, 5Protein
– Per Tbsp: 16 Calories 4Carb, 0Fat, 0Protein
Ingredients
1 Medium-Large Onion (1.5 cups sliced)
1 Clove Garlic, minced
3 Tbsp Rice Vinegar
1 Tbsp Dark Soy Sauce
1.5 Tbsp Sweetener
- Optional
Coarse or Flaked Salt
Directions
- Slice your onions as thin as you can, the thinner the better
- In a pan, add your onions and garlic and cook until it colors and soften
- Add your sweetener and cook for another minute or so
- Add your rice vinegar and dark soy sauce. Turn the heat to low until it’s thick and jammy
