Sweet, tangy onion jam is worth the effort

That caramelized red onion jam Tyler had on his pork chop yesterday at Doc Ford’s Rum Barb & Grille was so good, I decided to try to recreate it today to enjoy with our steak for dinner.

While it takes a little patience, the time invested pays off. It was delicious. Again.

(Kay, I used the olive oil and balsamic vinegar you gave me for Christmas. Yum!)

Try it for yourself.

Caramelized Red Onion Jam atop filet mignon on a bed of hash browns.

Caramelized Red Onion Jam


  • 2 large red onions, peeled and thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon Homemade Gourmet Pepper Pizzazz (or freshly ground pepper)
  • 1/4 teaspoon tarragon leaves
  • 1/4 cup balsamic vinegar


  1. Melt butter and olive oil in a non-stick saute pan over medium heat. Add onions and saute over low heat for 15 minutes, stirring occasionally.
  2. Add honey, salt, pepper and tarragon. Stir to combine. Continue to cook over low heat for 15 minutes, stirring a bit more frequently.
  3. Add vinegar. Simmer for 30 minutes, stirring periodically.
  4. Serve as an accompaniment to pork or beef. Would also be good on toast or bruschetta (like marmalade!); I’m going to try the leftovers on an egg sandwich tomorrow morning.

P.S. If you’re a Twins fan, follow me on Twitter tomorrow. I’ll be attending my first spring training game of the year and I’m intending to tweet like a fanatic!

4 responses to “Sweet, tangy onion jam is worth the effort

  1. You cook like that in a camper? How much space do you have for stuff like pepper pizzaz? It’s snowing flakes the size of hubcaps here, straight down from heaven and 28 degrees. It would be a great time to slap on the cross country skis and go for a tour but Anna and I are in the middle of our first ever attempt at home made pretzels using the last of the kosher salt we received from . .. . (hey does salt go bad?).

    • minnesotatransplant

      Hubcaps? Oh, dear! As for camper cooking, I used a hot plate, and the recipe calls for honey because I don’t have a sack of sugar in my cupboard. And the salt? I think they used that to preserve the mummies in Egypt, so I think you’re safe! Enjoy!

  2. I enjoyed this post. The paper plate is a nice finishing touch to a steak dinner! LOL. But on the serious side, I am going to give this a whirl….we love onions!

    • minnesotatransplant

      Yeah, I was hoping no one was noticing the paper plate. That’s camping for you! I hope you enjoy the “jam.” The leftovers were great with a fried egg-and-tomato sandwich this morning!

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