Cipollini Onion Jam Recipe (video)

[Saviolo]

This week we made this extremely delicious onion jam. It's not something we usually make or play around with, so we were happy that this experiment turned out so well. We used cipollini onions for this, which was delicious, but any sort of sweet white onion will work for this recipe. Peeling cipollini or pearl onions can be a huge pain, so just white onion or Spanish onion will make your mise en place easier, for sure!

The most fun thing about this recipe is the balance of flavours between sweet, sour, and savoury. The sugar caramelizes nicely, giving this lovely sweet and savoury flavour, and the vinegar (use a nice wine or sherry vinegar for lots of flavour!) adds this lovely sour tang to the dish. The mustard and the caramelization come together with the aromas of the fresh herbs to really kick up the savoury flavours as well. It's incredibly versatile as a condiment and we've been putting it on all sorts of great sandwiches and burgers and stuff. We're also going to use it on the vol-au-vents we make next week!

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[Warpy]

1. Even plain old yellow onions with a teaspon of sugar to start the caramelization

will work for an onion confit, which is what this is. It is absolute magic on boring burgers.

The procedure is to slice up twice as many onions you think you'll need (a mandoline helps), toss them into an oiled, very large frypan or pot over medium heat, sprinkle with sugar, and cover. Stir every few minutes to keep the bottom from getting black while the top just steams. When they're all golden and limp, reduce the heat to low and cover the pan. Look and stir until the onions have pretty much lost their integrity as slices and are sort of a jam consistency (don't know how to describe it otherwise). That's your onion confit.

Most of the sweetness in this comes from the sugars in the onions, not the sprinkle you added at the beginning. I like it rather on the plain side, but I like onions.

One great thing it will do is allow you to cook with onions when there are finicky eaters in the house who object to the texture of onions in their food.

[Saviolo]

2. That's a nice and simple version!

Yeah, basically any large sweet onion will work for this. Cooking onions, Spanish onions, white onions, whatever. I happened to find really nice cipollini onions at the grocery store and couldn't resist, they're so tasty.

We found that the sourness from the vinegar really elevated the jam a lot. Really made all of the flavours pop a lot more and balanced the sweetness excellently.

[Old Crank]

3. I think I would like to make a larger amount

Then I can can some for later.
I make my own pickle relish because I can't regularly find it at stores here in Munich.
This would be a nice alternative at times.

[Saviolo]

4. The recipe scales up very easily.

Should be no trouble to double or triple it, though you would definitely want to switch to a bigger onion at that point, because individually peeling enough cipollinis would be a huge pain!

[Emile]

5. I bet that would taste good on my hobo skillet! Bookmarking

[Saviolo]

7. It tastes good on just about anything.

It's proven to be very versatile.

[MontanaMama]

6. Bookmarked to make this weekend.

I can think of a million uses for this loveliness. Thank you.

[Saviolo]

8. My pleasure!

I hope you love it as much as we do.