10 Servings
1 Hour
Allergens
Submitted by Molly Hagler
I went to a restaurant and had this burger with amazing onion jam. I knew I had to try to make something similar. It came out amazing and is so perfect to eat on challah, serve with a charcuterie board, or as a condiment for any sandwich. I have even stuffed it in chicken!
Heat the oil over medium heat, add the brown sugar and mix until the sugar begins to liquefy. Keep stirring during this process to prevent the sugar from clumping. When the sugar is liquefied (it may not be fully dissolved), then add the salt.
Place the onions into the oil. Cook until the onions are a rich caramelized brown, (about 20-25 minutes at least).
Add the apple cider vinegar, bring to a boil, and then lower the heat to low and let simmer for 25-30 minutes, until the mixture begins to thicken.
can I freeze it?
Yes
is the sugar not supposed to be liquified in water? I was under the impression that it won’t liquify in oil?
You don’t need to, if you follow the directions it should liquify on it’s own. Also as you cook it, continue to stir to make sure everything is disolved