This is one of my favorite burger toppings, and I love a spoonful with a beef or pork roast or just about any main dish. It's especially good on milder turkey or chicken burgers. If you love onions, you definitely should try this recipe.
It's also a fabulous spread to serve on toasted baguette slices. Add some melty cheese and put them crostini under the broiler for a minute or two. Delicious!
See the expert tips for some optional additions and a bacon-onion jam variation.
- 3 medium onions, about 1 to 1 1/2 pounds, quartered and sliced
- 2 tablespoons olive oil
- 3 tablespoons vegetable broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- salt, to taste
- Put the olive oil in a medium skillet over medium heat. When the oil is hot, add the onions. Cook the onions, stirring frequently, for about 15 minutes, or until the onions are soft and golden brown. Add the vegetable broth (you can use chicken broth), balsamic vinegar, and brown sugar.
- Cover and cook over low heat, stirring occasionally until the onions are very soft and liquids have reduced to a syrup consistency.
- Makes about 1 cup of balsamic onion jam.
- Use the onions to top beef, chicken, or turkey burgers, or as a condiment along with a beef or pork roast or steaks.
- Store the balsamic onion jam in the refrigerator for up to 5 days.
The recipe makes about 1 cup of jam, and it's easily doubled for a larger batch.
- Herbs may be added for extra flavor. Add a sprig of rosemary or a bouquet garni with bay leave, rosemary, and parsley to the onions along with the broth and vinegar.
- Bacon-Onion Jam: Omit the olive oil. Dice about 1/2 pound of bacon and cook in the medium skillet until crisp. Remove to paper towels to drain. Remove all but 1 tablespoon of the drippings and cook the onions, stirring constantly, until golden brown. Add the broth, vinegar, and brown sugar and continue with the recipe.
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