This boozy Bourbon Caramelized Onion Jam is the hit of BBQ season this year.
Red onions, combined with bourbon, maple balsamic and maple sugar. Caramelized to perfection. The perfect topping for burgers, sandwiches and so much more.
Are you a bourbon lover? How about onions? This red onion marmalade is over the top delicious.
RECIPE and INSTRUCTIONS for this caramelized onion recipe can be found at the bottom of the post.
During the holidays, Boozy Bourbon Chocolate Fudge is a hit on the treat tray (makes an excellent Christmas homemade food gift).
Now, when it comes to cooking onions, caramelized onions are over the top delicious. If you have never tried them before, you are REALLY missing out!
Caramelizing onions takes time (you cannot rush this process). Believe me, IT IS WORTH the effort (which is NOT hard). Have you ever tried caramelized onions on burgers? OMG!!!!
Homemade Onion Gravy is hands down our favourite topper. Perfect for steaks right off the grill. You really need to give it a try.
Ingredients for Sweet Onion Bourbon Jam
For this braised onion compote recipe you will need:
- red onions
- olive oil
- maple balsamic vinegar
- maple sugar
- smoked sea salt
- cracked black pepper
Most recipes for caramelized onions use brown sugar. Maple bourbon is so delicious, I decided to incorporate some maple flavours into this onion relish.
If you have never used (affiliate)*maple sugar before, you really need to give it a try.
How To Make Caramelized Onion Jam
This process is NOT HARD. TIME and PATIENCE is required for cooking onions to perfection.
- Peel onions and thinly slice.
- Combine all the liquid ingredients in a measuring cup.
- Cook onions in a heavy-bottomed skillet with olive oil until soft.
- Add the liquid, bring to a boil, and reduce the heat.
- Cook the onions until soft and liquid is reduced (see recipe card for full instructions).
- DO NOT RUSH the cooking process (very important).
- Remove from heat and cool.
- Place in a glass jar and store in the fridge.
Remember to stir during the cooking process (which takes about an hour). Slowly cooking onions draws out the natural sweetness, allowing the sugar in them to caramelize.
Best Onions To Use
Honestly, this is all personal preference. I like red onions since they are on the sweet side. Feel free to try:
- Walla Walla
All varieties will work nicely. The end result is sweet, tender, dark-brown onions.
How Long Does It Last? This caramelized onion recipe will last for about 2 weeks stored in a glass jar in the fridge. I like to serve it at room temperature.
You can also freeze this onion jam recipe. Place in a freezer bag or ice cube trays. It will last a few months in the freezer. Just thaw before using.
Preserved Onion Uses
Where do we start? SO many places like:
- burgers, hot dogs and sausages
- use it as a chicken marinade
- on top of brie
- crostini topping
- with bacon and eggs
- perfect on pulled pork and beef brisket (yes it sure is)
- as a pizza topping
- sweet onion spread
I am sure you can think of SO MANY DELICIOUS WAYS to enjoy this thick, rich, easy onion jam. Make the perfect food gift to take to your next bbq party.
Do you have a herb garden? Fresh Herb Salt is a great way to try preserving fresh herbs.
Looking for a few more homemade savoury condiments? Here are a few to try:
Be sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. You will get a FREE PRINTABLE and recipes! FOLLOW ME on social media too.
Bourbon Caramelized Onion Jam
- 2 pounds red onions
- 2 tablespoons olive oil
- ½ cup bourbon
- 1 cup water
- 2 tablespoons maple flavoured balsamic vinegar
- ⅓ cup maple sugar
- ½ teaspoons smoked sea salt
- ¼ teaspoons black pepper
- Peel onion, cut in ½ and thinly slice with a knife.
- In a measuring cup add the bourbon, water, maple balsamic and maple sugar. Mix well.
- In a heavy-bottomed skillet heat the olive oil over medium-high heat.
- Add the onions and cook until soft and translucent (about 10 minutes). Season with salt and pepper. Be sure to stir.
- Once the onions are soft, add the liquid mixture.
- Bring to a boil, reduce heat to medium-low.
- Put a lid on the skillet, and cook for about 20 minutes (stirring occasionally).
- Remove the lid, and continue to cook until the liquid reduces (about 30 minutes). Remember to stir.
- Onions are done when the liquid has reduced to the point it coats the onions with a thick syrup. The onions should be very soft, and a nice dark brown colour.
- Remove from heat, and cool slightly.
- Place in a glass jar, and store in the fridge until ready to use.