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Monday, May 24, 2010

The Perfect Onion Jam

Come on now... don't turn up your nose at the "thought" of this!  This Onion Jam is SOoooo delicious! It's sweet and savory at the same time (and doesn't really bear resemblance to the look, smell, or taste of raw onions). My parents are totally in love with it. I can't quite remember where I got the recipe, but I've made it several times now and it has come out delicious each time. Very very easy, just a little time consuming - although you can just have it cooking over low while you get other kitchen stuff done. That's what I do. Just give it a stir every now and then. Cooking them low and slow enzymatically turns the starches into sugar and makes them so sweet.

Anyhow.... we love love love it with our leftover pork tenderloin. Just get a crunchy French baguette from the bakery, add a layer of Garlic and Herb Spread (Alouette) [the kind you eat with Wheat Thins], add a slice of pork over the spread, and top this crostini with a small spoon of the onion jam. This makes a beautiful presentation and would be absolutely perfect hors'dourves for a cocktail party.(Recipe for the pork at the bottom of this post.)

Try this next time you buy a whole bag of onions and don't know what to do with them. It's very elegant and super simple.

Kitchen tip - When I make pork tenderloin, I make two of them and freeze one with some of the sauce/juice. Takes the same amount of time, but I have only to thaw one morning in the fridge, then heat in the oven for dinner. One prep & clean for two meals! By the way, I buy the sweet onions from Peru or the sweet Vidalia onions when I can find them. Both are wonderful and sweet to cook with.

Onion Jam
  • 3 Tbsp butter
  • 4 lg onions, sliced thinly
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup brown malt vinegar
  • 1-2 tsp finely chopped fresh rosemary
If you can’t find malt vinegar, you can substitute ¼ cup lemon juice + ¼ cup apple cider vinegar

1. Slice the onions thinly and separate the circles.

2. Heat butter in large pan, add onions, cook gently for 20 to 30 minutes until onions are very soft and lightly browned.
3. Add sugar, stir to melt sugar, simmer uncovered, stirring occasionally until mixture is thick and caramelized.
4. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Turn off heat then stir in the rosemary.
5. Use a spoon of it over a piece of pork - wonderful!  Adds a whole extra layer of flavor and texture.

Pork Tenderloin with Apples and Soy Sauce

1 Pork tenderloin
1 – 2 Tbsp Extra virgin olive oil
Salt & Pepper
Tony Chachare’s (or some other Creole Seasoning)
Dried oregano
Dried basil
1-2 cups Apple juice
3-4 Tbsp Soy sauce
2-3 Tbsp Worcestershire sauce
1 Apple, cut into thin rings

1. Heat a large (12”) skillet and add olive oil
2. Season tenderloin heavily with Tony’s (can use salt and pepper if desired), dried basil and dried oregano. 3. Add to the HOT oil – you want the outside to sear.
4. Place the pork in a deep pan and pour the Worcestershire, Soy sauce and Apple juice in the bottom of the pan. Place apples slices on top of the pork and drizzle with honey.
5. Bake at 400F for about 35-40 minutes (until internal temp reaches 155)
6. Let rest at least 5 minutes before cutting to allow juices to redistribute.

If the "sauce" isn't a thick as you would like, reduce down on the stovetop 5 - 10 minutes after you take out the meat and are letting it rest.

Looking for more great recipes?
Please visit my Recipe Index for more awesome recipes to cook with/for your family.  Here are a few to get you thinking... 


  1. Julie, I am totally digging this onion jam! I'm thinking of slapping it in the middle of my grilled cheese, yum!

    1. Kari - OMG... That sounds amazing!! Thanks for that idea. Please let me know how it comes out for you!


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