Spork and Skewer

French onion soup is one of Miles and my favorite treats. When onions are caramelized, all their pungency melts away, and they become sweet and delicious. The method used here is very similar to starting a French onion soup, but this time, we use that flavor to create a sweet and savory jam that is both versatile and delectable. With a little bit of time, but very little fuss, this condiment will take your dinner from ho-hum, to holy cow.  We often serve our onion jam with lamb, pork, chicken, or even as a topping for crusty bread, as we did here. I hope you enjoy this treat as much as we do.

Printable Recipe 

















Sweet Onion Jam
Our recipe calls for a four onion combo: red and yellow onion, shallot, and leek. Feel free to use whatever combo you prefer. Even plain yellow onions will melt down into a tasty spread. 

You will need:
1 1/2 cups sliced red onion
1 1/2 cups yellow onion, sliced
1 cup sliced shallot
1 medium leek
1/4 cup butter
2 tablespoons sugar
1 bay leaf
1 sprig fresh thyme, or 1/2 teaspoon dried
salt and pepper to taste


To begin, slice your onions and leek. To prepare the leek, begin by slicing off 4-5 inches of the dark green leaves. Then, make several slices into this end of the leek (just up the the white).




Your leek should look like the end of a broom.







Under cold water, rinse all the grit from your leek.







Dry the leek with a paper towel; remove the root end,  and cut into three sections.






Who knew onions could be so pretty?







Melt the butter in a medium size pan.







Add the onions. Cook over medium heat for 20 minutes. Onions should soften and become translucent.






Lower heat to low. Add the sugar, bay and thyme. Throw in a 1/2 teaspoon salt, and a 1/4 teaspoon pepper. This will be adjusted at the end. Stir to combine.





Continue to cook over medium low, stirring occasionally, for about 45 minutes. The sugar should start working its magic and caramelizing the onions.





You will know it's done when the jam is sticky and golden brown. Taste to adjust salt and pepper.






Serve warm, or at room temperature. Leftovers will keep in the fridge for up to one week (if there are any). Enjoy!