Onion Jam: 8 Cooking Recipes

Tasty, healthy and fragrant onion jam is actively used in cooking. Just a few teaspoons are perfect for meat, fish, paste, it can be added to sauces and toppings. Onion lovers can choose a recipe that is perfect just for a sandwich. This is an easy and extremely healthy snack that can be made at home, using the most affordable ingredients.

Composition and calorie content

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

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

Any jam will be especially rich in folates and thiamine thanks to onions - 100 g contains up to 3% of the daily requirement. Among macrocells, it is necessary to distinguish silicon - more than 15% of the daily norm, potassium and phosphorus - 7% each, calcium and magnesium - 3% each. Onion jam - an excellent source of zinc, copper and manganese - more than 7% of the daily needs of the body. However, most cobalt is 50% per 100 g of product. Some essential and non-essential amino acids are also present.

What is useful onion jam

This is a tasty and fragrant product that can be added to many dishes. It has a minimum of contraindications, and due to the lack of bitterness, even children are happy to eat onion jam.

Much depends on the selection of ingredients, for example, honey, red or hot peppers, ginger, apples will bring additional vitamins, useful substances and positive features to the jam.

Onion jam is on the list of allowed foods for gastrointestinal diseases. It is limitedly added even with peptic ulcer. Raw onions in this case are contraindicated, but jam in small doses is useful and alleviates the condition.

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

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

A special substance, glycine, helps lower blood sugar.

How to choose onion for jam

Initially, you need to decide onion. Usually, classic onions or red go to the jam. However, sometimes lettuce or even young shallots are necessary. Onion largely sets the general taste of jam and is its basis. Therefore, you must choose the right, most suitable variety.

The quality of onions should be high in flavor and taste. It is better to take a sample of several varieties, and then choose the most interesting and suitable for the recipe. At the same time, the onion should be hard, and when pressed, crunch slightly.

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

How to cook onion jam: recipes

Onion jam is an excellent dish, a real delicacy when cooked properly. Bitterness leaves the fruit, while it is caramelized, reveals a special taste and aroma. Using spices and additional ingredients, you can create an amazing appetizer that will be snapped up by even the most demanding guests.

Classic recipe

The most basic and simplest jam requires only the minimum ingredients:

• onions - 1 kg;
• a spoonful of vegetable oil;
• sugar - 500 g.

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

Onions must be peeled and cut into rings of 5 mm. Pour oil into a frying pan and start frying the rings. It is necessary to bring them to goldenness in 2-3 minutes over high heat, and then cook for 30 minutes on average. It is necessary to ensure uniform frying by stirring the mixture every 5-7 minutes.

Pour three glasses of water into the pan and pour sugar. Heat, mix thoroughly until sugar dissolves and add the fried onions. An important point - it is necessary to stir regularly so that the onion does not stick together in syrup. Cook for about half an hour, focusing on the product. Everything should be well caramelized, thicken, and the syrup should turn into a homogeneous mass.

When ready, the contents of the pan will acquire a pleasant 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 and let the mass stand for 10-15 minutes. Onion jam is ready, it can be put in jars for a week's storage in the refrigerator or put on the dining table.

Gourmet Onion Jam with Wine and Thyme

This is an excellent addition to meat or cheese and the ideal solution for burgers or meat canapes. The abundance of ingredients provides a complex but very alluring aroma and a truly delicious taste. For cooking, you need such products:

• red or blue onions - 600 g;
• sugar - 300 g;
• dry red wine - 300 ml;
• balsamic vinegar - two tablespoons;
• vegetable oil - two tablespoons;
• bay leaf - 2 pcs.;
• dried thyme - two teaspoons;
• allspice - a teaspoon.

This is a restaurant recipe that is verified by the ingredients. Therefore, an additional leaf of basil or lemon juice here will be superfluous and spoil the dish.

Peel the onion and cut into half rings of medium thickness. Warm pan, add oil and fry. The onion should not burn, while it is necessary to bring it to the uniform softness of each piece. In time it will take 20-30 minutes. If a stewpan is used, then you can add directly to it. Or shift the onions into a pan, add sugar and mix until smooth over low heat.

Five minutes later, pour the wine, add bay leaf, dried thyme and balsamic vinegar. Bring everything to a boil, and then reduce the fire to extinguish. It will take 15 minutes, during which the mixture must be mixed once. Add allspice, try on salt. If all is well, then catch the bay leaf and boil for another 5 minutes. Restaurant onion wine jam with thyme ready. Use sterilized jars for storage, so the product can last up to 20 days in the refrigerator.

Sweet onion jam with apples

An excellent combination will transform the jam, it will become sweet and very pleasant. This is already a truly versatile dish that you can simply eat with bread, add in the form of a filling for pies, use when coating meat, for baking (the crust will be simply incomparable). For cooking, you need such products:

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

Jam can be prepared only on water, but it will be much more interesting and rich if dry red wine is added.

Peel the apples and cut into small cubes. It is better to chop onions in half rings, but can be cut into cubes, like apples. Next, place in a pan with a thick bottom, drip a little oil and fry. Just enough light goldenness, it takes literally 5 minutes. Then add apples, sugar and vinegar.Put everything on medium heat and mix regularly, and when there is enough juice, bring to a seething. This 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 set the minimum fire. The mixture should boil slowly for about 3 hours. The mass will become thick and saturated. You can lay it in jars simply doused with boiling water, additional sterilization is not required, since the jam will be stored in the refrigerator for up to 10 days.

Spicy onion jam with hot pepper

This is an excellent addition to meat, marinades and sauces. This jam can be used when stuffing poultry and fish, in the filling for dinner pies, add to the minced meat and a mixture for coating the meat before baking. A slightly burning taste and a magnificent aroma will emphasize the original dish. To prepare you will need:

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

The presence of wine is characteristic of any noble onion jam. You can cook on water, but you get a less saturated and revealing aroma.

Cut the onion into small cubes, chop the chilli in circles or also in cubes. If less acuity is needed, then seeds should be removed.

In a heated pan add vegetable oil and first onion, and after 3-5 minutes of frying - chili pepper. The technology is simple. Onions must be fried in high heat, stirring actively, after adding pepper to maintain this mode for another 2-3 minutes. Then turn on a slow fire and simmer the contents for 15 minutes, stirring occasionally.

Combine vinegar, honey and wine in a separate bowl. You can use water, but the aroma and taste will be poorer. After 15 minutes of languishing, add this component to the pan. You can increase the fire a little, so that aromas are exchanged more and more and excess liquid evaporates. However, then return the languishing mode under the lid for another half hour.

If you need liquid jam, you can immediately remove from heat and pour into jars. For a more concentrated composition and consistency, you need to simmer for up to an hour. This jam is well stored in a sealed container. If you fill in sterilized jars, then freshness, taste and aroma will delight up to a month.

Honey Onion Jam

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

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

Chop the onion in a small cube and melt the butter in a saucepan. You can use the pan, but then you will have to transfer everything to the pan for further cooking. Pass the crushed onions to full transparency. It may take 10 minutes over medium heat. Butter will give a better result, but it burns out easily, so do not miss the moment.

Add sugar, honey and vinegar to the stewpan, mix everything thoroughly, bringing to a boil. After another 5-7 minutes, pour in the wine, add spices. Put the fire in languishing mode. The jam will be prepared for two hours, gradually thickening. It is the consistency that will become the determining factor in the moment of removal from the fire.

Fragrant, honey-onion jam will be stored in sterilized jars for up to two weeks, provided that they are in the refrigerator.

French onion platter

Amazingly rich and delicious jam can be obtained by mixing several varieties of onions.This appetizer appeared in French taverns and immediately gained popularity. She was served with meat, poultry and fish. For cooking you need:

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

All types of onions should be cut in half rings, mixed. It is better to use a stewpan, so jam can be prepared in one container. Pour oil in there and begin to fry the onions intensively. After 3-5 minutes add thyme, pepper and reduce heat. The process of bringing different types of onions to readiness takes 20 minutes on low heat.

When the whole onion is browned and becomes transparent, pour the wine and sugar. Add fire and stir vigorously when all the sugar has dissolved and the mixture boils. Now again it is necessary to reduce the fire to small and languish the future jam for about an hour. A key indicator will be the achievement of the desired consistency. You can stop on a flowing onion jam or cook to the desired level of density.

French onion jam is not stored for long - only a week. However, it is often eaten in a couple of days, it is so tasty and versatile in cooking. It is enough to rinse the cans with boiling water, for such a short shelf life there is no point in sterilization.

Onion jam with plums

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

• red onion - 5-6 pcs.;
• two medium plums;
• half a glass of sugar;
• vegetable oil - two tablespoons;
• balsamic vinegar for salads - two tablespoons;
• Bay leaf;
• thyme;
• several dried clove buds.

Cut the onion into thin slices along. Remove the stone from the plum and cut into slices of about the same size. Add oil to the stewpan and move the chopped red onion there. Frying is not required, it is necessary that everything sat down several times, it becomes soft and transparent. To do this, just keep it on low heat for 15 minutes, periodically stirring the mass.

After shrinkage add sugar and plum, mix, continue languishing for another 5 minutes. Pour in balsamic vinegar, add thyme and bay leaf. Increase the heat and hold it for another 3-5 minutes. Add clove buds, but in such a way that they can then be caught.

Cover with a lid, simmer over low heat for another half hour. Everything should soften, caramelize and sit. Remove from the heat and catch the clove buds, they gave up the aroma and are no longer needed.

Pour into a sterilized jar hot, so onion-plum jam will last in the refrigerator for 12 days. However, it is so tasty that the jar will leave in a few days.

Onion jam in a slow cooker

Many are stopped by the need to shift the ingredients, constantly monitor the time, pay much attention to cooking. A slow cooker greatly simplifies the process. Tasty, fragrant and healthy onion jam can be prepared in the slow cooker. This will require:

• five large onions;
• 100 ml of water or wine;
• vinegar 6% - 50ml;
• 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. Pour oil into the bowl of the multicooker, put onion, select the "Frying" mode. You can add a little salt and add black pepper. Cook the onions with the lid open, it is better to set the program for 12 minutes.It is enough to stir 2-3 times during the roasting.

Add thyme, allspice, vinegar, water and sugar. Mix everything thoroughly. Now close the lid and select the "Pilaf" mode. There, by default, the time is set to 40 minutes, which is what is necessary for a good onion jam. 5 minutes before cooking, add curry and mix. You can evaluate the consistency, if necessary even more densely, then re-enable the program "Pilaf" for 15-20 minutes.

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

Jam storage rules

Despite the name, onion jam is not stored for long. It will not be prepared for the winter, despite the heat treatment and even the addition of preservatives. This is a product that goes bad even in the refrigerator.

The usual shelf life is about a week at a temperature not exceeding 5 degrees. Some recipes suggest the presence of preservatives, then the storage time in the refrigerator increases to 14–20 days.

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

Interesting facts about onions

1. The homeland of onions is considered the eastern regions of the front of Asia, that is, the territory of modern Iran and Pakistan. Since ancient times, there is evidence of the use of this plant. Already in the Bronze Age, onions were cultivated in Crete and in Greece.
2. The most ancient recipe books found - Mesopotamian tablets - contain dishes with the active use of fresh and processed onions. Leek and shallots are also mentioned there.
3. Onions were highly valued 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 bulbs for a captive knight in a feudal conflict.
4. America did not know the onion before the arrival of Europeans, but immediately after the importation, it spread widely throughout the continent. Moreover, the Indians of many tribes, having exchanged or received onions through third hands, independently began to grow it, before the Europeans arrived in those lands.
5. The high efficiency of onions in the fight against various infectious diseases has been scientifically proven. But even before the studies, it was noticed that people who work in greenhouses and in gardens with onions almost never get sick, even if they almost never eat it.