Onion Jam

Cooking method

1. Step 1:

   

   Gather your ingredients. Use white onions. A splash of sweet lemon dessert wine is nice but not essential — you can swap it for lemon or orange juice, or a citrus extract.

2. Step 2:

   

   Peel the onions and rinse them. Cut into small dice. The finer the cut, the faster the jam comes together — but don't mince it too small, or you'll end up with a purée instead of jam. Transfer the diced onion to a deep bowl or pot.

3. Step 3:

   

   Pour over enough boiling water to fully cover the onion and let it sit for 5 minutes. Drain, then pour fresh boiling water over it again and let it sit another 5 minutes. The boiling water draws out the onion's sharpness and pungent bite, softening it. Drain again.

4. Step 4:

   

   Transfer the onion to a saucepan with a non-stick bottom.

5. Step 5:

   

   Add the sugar and citric acid to taste. You can also use honey in place of sugar, but stir it into the soft onion only once it has cooled to about 95°F (35°C) — heating honey destroys most of its benefits.

6. Step 6:

   

   Add the dessert wine, ideally lemon or orange — or pour in citrus juice instead. A citrus note of some kind (wine, extract, or juice) is a must, as it cuts the oniony flavor. If you go with an extract, replace the wine with an equal amount of plain water.

7. Step 7:

   

   Set the pan over medium heat, stir gently, and let it simmer for about 20–30 minutes.

8. Step 8:

   

   Once the onion turns translucent and very soft, the jam is nearly done. Lower the heat to its minimum and cook another 5–10 minutes. You're aiming for that sweet spot where the pieces still hold their shape but are right on the edge of melting into a purée. At that point, turn off the heat.

9. Step 9:

   

   Spoon the onion jam into clean jars or containers with lids. Let it cool and serve with cheese, bread, and fruit.