Caramelized Red Onion jam recipe

caramelized red onion jam

 🍴  Servings: 4

🥣 Category: Side dish

💪 Difficulty Level: 2/5 

Share this recipe

Balsamic vinegar, brown sugar and red wine – these three ingredients are mandatory. They should be reduced until they become a thick, glossy syrup. Red onion jam really goes with everything, spicing up even the simplest dishes: It goes best with meats and cheeses, especially grilled cheese or Camembert, but I can imagine it with vegetables as well. It will keep for 2 weeks if sealed airtight, but once opened it should not be kept for long – although I highly doubt it will not run out in a few days.

The advantages of red onion for health

Regular onion consumption is a natural cold remedy. It boosts immunity, guards against infections, and lowers fever. Folk medicine has long acknowledged its positive effects, which also extend to respiratory and catarrhal illnesses. Its essential oils loosen built-up mucus and lessen nasal congestion.

Definitely a vitamin C bomb: What else could a sick, frail body require more urgently than a large dose of vitamin C? Red onions contain a very large amount of it. Eat it every day to maintain your health or to hasten the healing of a disease that has already set in.

Reduces blood sugar: Do you frequently struggle with your blood sugar levels and are you required to start a diet after every lab test? Or perhaps you already have diabetes? Even though it may seem impossible, this plant has the ability to lower blood sugar.

Red onion

Diuretic effect: If your body retains water for any reason (such as due to pregnancy, medications, etc.), you should try natural diuretics in addition to or instead of taking diuretic medications. Due to its powerful diuretic properties, red onions are also a common plant.

Maintains the circulatory system: Regular onion consumption is great for both prevention and treatment of heart disease, stroke, high blood pressure, atherosclerosis, and other cardiovascular diseases. The flavonoids, vitamins, minerals, and trace elements present in onions are responsible for all of this.

Prevents the formation and reproduction of cancer cells: Don’t let a day pass without consuming a small amount of this purple vegetable if cancer runs in your family or if you have been given a diagnosis of any type of malignancy.

Helps detoxification processes: Red onions contain very high concentrations of the substance known as orotic acid (vitamin B13). This substance helps the liver activate the detoxification processes in the body, which causes harmful substances to leave the body much more quickly and in larger amounts.

Cleanses the skin: Consuming a lot of red onions is beneficial for both your health and appearance. You can also say good-bye to toxins that are present beneath the skin because of the detoxification procedures. By doing this, you can also say good-bye to cellulite on your thighs and achieve clear, acne-free skin.

Tips for the perfect red onion jam recipe

Use a red wine you like to drink when cooking. The entire dish can be ruined by a bad bottle of wine. Make sure to select a dry wine; desserts go well with sweet wines.
Use only honey or a small amount of a natural sweetener if you’re on a diet, as opposed to sugar.
Aim for a harmony of flavors by adjusting the saltiness before concentrating on the sweetness. Find the ratio of acids at the very end to get the best outcome!
If you’ve done your job correctly, you’ll have a side dish that can be enjoyed hot or cold on its own and is soft, creamy, and exciting.


  • 3 tbsp of olive oil
  • 5-6 red onions
  • 2 tbsp of honey
  • 1 tbsp of ground black pepper
  • salt
  • 1 cup of sugar
  • 3 tbsp of Balsamic vinegar
  • 2 tbsp of blueberry jam
  • 2 cups of quality dry red wine


  1. Heat the oil and sauté the sliced onion over medium heat until soft (about 15 minutes).
  2. Add honey, spices, sugar, balsamic vinegar and blueberry jam and pour the wine.
  3. Simmer over low heat for 2 hours or until mixture thickens and becomes creamy. Mix sometimes.

Watch our video about this recipe: