Burnt Onion Jam Recipe
All you need is 3 ingredients
Charring red onions bring out a smoky sweetness in this versatile (and three-ingredient) jam recipe from Victor Albisu of Del Campo in Washington, D.C. Balsamic vinegar adds tang and a touch more sweetness for a condiment that's just as good spread onto sandwiches or used as the base for pizza as it is mixed into pasta.
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We love the ease of broiling the onions. However, if you feel inclined to fire up the grill, Albisu loves the extra punch of smoke you'll get on it.
To learn more, read "Burn Out."
Recipe adapted from Victor Albisu, Del Campo, Washington, D.C.
Burnt Onion Jam
Chef Victor Albisu's three-ingredient burnt onion jam recipe is just as good spread onto sandwiches or used as the base for pizza as it is mixed into pasta.
Prep Time
10
minutes
Cook Time
10
minutes
servings
1
cups
Total time: 20 minutes
Ingredients
- 2 pounds (4 medium) red onions, sliced into ¼-inch rings
- ¼ cup balsamic vinegar
- Kosher salt, to taste
Directions
- Preheat the broiler on high. On a sheet pan, arrange the onion rings in a single layer. Broil until charred completely, 9 to 11 minutes.
- Let cool slightly, then transfer to a food processor and pulse, slowly drizzling in the vinegar until a thick but coarse jam forms. Season with salt and use immediately or store in a sealable container for up to 1 week.
Nutrition
| Calories per Serving | 209 |
| Total Fat | 0.5 g |
| Saturated Fat | 0.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 47.8 g |
| Dietary Fiber | 7.7 g |
| Total Sugars | 24.0 g |
| Sodium | 1,128.9 mg |
| Protein | 5.1 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
