Red Onion Jelly Recipes

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ONION JAM



Onion Jam image

Provided by Alex Guarnaschelli

Time 40m

Yield about 2 cups

Number Of Ingredients 7

1/4 cup vegetable or canola oil
4 large red onions, halved, peeled, and cut into thin (1/4-inch) slices
Kosher salt and freshly ground black pepper
2 cups dry red wine
1/2 cup honey
1/2 cup red wine vinegar
Juice and a few grates of zest from 1 lemon, optional

Steps:

  • In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
  • In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

RED ONION JAM RECIPE



Red Onion Jam Recipe image

Although it may look like a pile of caramelized onions, slowly reduced red wine and balsamic vinegar make this sweet, fruity, and tart onion jam so much more.

Provided by Joshua Bousel

Categories     Condiments and Sauces     Condiment     Jam / Jelly

Time 1h15m

Number Of Ingredients 8

2 tablespoons olive oil
2 pounds red onions, halved and thinly sliced
1 cup dry red wine
1/3 cup light brown sugar
1 tablespoon chopped fresh thyme
2 tablespoons balsamic vinegar
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.
  • Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.

Nutrition Facts : Calories 125 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 105 mg, Sugar 13 g, Fat 4 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

RED ONION MARMALADE



Red Onion Marmalade image

Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.

Provided by kdominy

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon butter
2 large red onions, thinly sliced
¼ cup white sugar
1 cup dry red wine
¼ cup balsamic vinegar
salt to taste

Steps:

  • Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g

RED ONION MARMALADE



Red onion marmalade image

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Provided by Barney Desmazery

Categories     Condiment, Side dish, Snack

Time 2h15m

Yield Fills about four 500ml jars

Number Of Ingredients 10

2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaf
pinch of chilli flakes (optional)
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port

Steps:

  • Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
  • Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

RED ONION JAM



Red Onion Jam image

This great red onion jam recipe is courtesy of Michael Lomonaco. It pairs perfectly with one of our tasty steak recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes enough for 4 burgers

Number Of Ingredients 5

2 tablespoons olive oil
2 red onions, thinly sliced
1/2 cup sugar
1/4 cup red-wine vinegar
1/2 cup dry red wine, preferably Syrah or Zinfandel

Steps:

  • Place oil in a medium saucepan over medium-low heat. Add onions, and cook until they begin to soften and become translucent, 8 to 10 minutes. Add sugar and continue cooking for 1 minute. Carefully add vinegar and wine. Increase the heat and bring to a boil, and immediately reduce to a simmer. Cook until liquid has evaporated and onions are caramelized, about 3 minutes. Keep warm until ready to serve.

RED ONION JELLY



Red Onion Jelly image

This is a very good on cream cheese with crackers. It is great on Roasted Chicken and other meats. My daughter made it for gifts last christmas, everyone really enjoyed it. I'm making some this year.

Provided by Barb G.

Categories     Jellies

Time 1h

Yield 6 pints

Number Of Ingredients 9

3 cups red onions
1 1/2 cups apple juice
1/2 cup red wine vinegar
1 1/2 teaspoons rubbed sage
1/2 teaspoon pepper
4 cups sugar
3/4 cup firmly packed light brown sugar
1 (1 3/4 ounce) package powdered fruit pectin
1/2 teaspoon butter

Steps:

  • Peel, quarter and thinly slice red onions.
  • Measure 3 cups into a 6-or-8-quart sauce pot.
  • Stir in apple juice, vinegar, sage and pepper.
  • Measure sugars in a separate bowl.
  • Stir fruit pectin into onion mixture in sauce pot.
  • Add butter.
  • Over high heat, bring mixture to a full rolling boil, stirring constantly.
  • Quickly stir in sugars.
  • Return to a full rolling boil and boil exactly 5 minutes, stirring constantly.
  • Remove from heat.
  • Skim off any foam with metal spoon.
  • Ladle quickly into hot, sterilized half pint jars, filling to within 1/8 inch of tops.
  • Wipe jar rims and threads.
  • Cover with lids.
  • Screw bands tightly.
  • Process in a boiling water bath for 5 Minutes.

SUNNY'S EASY ONION JAM



Sunny's Easy Onion Jam image

Provided by Sunny Anderson

Categories     condiment

Time 1h5m

Yield 1 pint

Number Of Ingredients 8

2 cups frozen pearl onions, defrosted and halved
1/4 cup apple cider or red wine vinegar
3 tablespoons light brown sugar
4 shallots, thinly sliced
2 large red onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
2 scallions, finely chopped

Steps:

  • In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes.
  • Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc.

SWEET ONION JELLY



Sweet Onion Jelly image

Serve with cream cheese for crackers or bagels or use as a condiment on beef, pork or chicken. Also great on hot dogs, sausages and sandwiches. (I confess, a canner I am not, so I end up storing it in the fridge in lieu of processing it. It has so many uses that it sure doesn't stick around for long. Maybe, someday, I will learn the masterful art of canning.)

Provided by Mercy

Categories     Jellies

Time 1h5m

Yield 3 1/2 cups

Number Of Ingredients 5

3 cups chopped onions (Vidalia, Walla Walla or your favorite sweet variety)
3/4 cup cider vinegar
2 1/2-3 cups sugar
1 teaspoon crushed red pepper flakes
1 (1 5/8 ounce) package powdered fruit pectin (Ball Fruit Jell No Sugar Needed variety)

Steps:

  • Puree the onion and vinegar together in a blender until smooth.
  • Pour into a saucepan.
  • Add the sugar and crushed pepper and bring to boil over medium-high heat.
  • Boil for five (5) minutes and then stir in the powdered pectin.
  • Bring to a hard boil and boil for one (1) minute.
  • Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.

SURE.JELL® RED ONION JAM



SURE.JELL® Red Onion Jam image

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 9

3 cups prepared red onions (buy about 1 lb. red onions)
1-1/2 cups apple juice
1/2 cup HEINZ Red Wine Vinegar
1-1/2 tsp. rubbed sage
1/2 tsp. pepper
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups granulated sugar, measured into separate bowl
3/4 cup firmly packed light brown sugar

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling
  • Peel, quarter and thinly slice onions. Measure 3 cups prepared onions into 6- or 8-qt. saucepot. Add apple juice, vinegar, sage and pepper; stir until well blended.
  • Stir pectin into onion mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add granulated and brown sugars; mix well. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HOMEMADE RED ONION JAM



Homemade Red Onion Jam image

Pile this red onion jam over thinly sliced steak on a soft onion roll for a delicious sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 5

2 tablespoons olive oil
3 medium red onions (about 1 1/2 pounds), halved lengthwise and thinly sliced
coarse salt and ground pepper
1/2 cup red-wine vinegar
1/4 cup sugar

Steps:

  • In a large saucepan with a lid, heat oil over medium. Add onions, season with salt and pepper, and toss to coat. Cover and cook, stirring occasionally, until onions are very soft, 20 to 25 minutes.
  • Add vinegar and sugar; simmer over medium-low heat, uncovered, stirring occasionally, until syrupy and jam-like, about 30 minutes. Let cool.

Nutrition Facts : Calories 71 g, Fat 3 g, Fiber 1 g, Protein 1 g

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