Maple Onion Jam

March 8, 2021

I'm Chef Eduardo, and I'm a plant-based chef.

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I've been a professional chef for over 10 years and now I'm sharing my knowledge and helping people learn how to cook with plants to make them delicious!

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Gluten-free · Nut-free · Soy-free

onion-jam-recipe

 

 I love using onions this way because not only do they taste incredible, but the transformation of the strong tangy + spicy onion taste to the buttery sweetness of caramelized onions is mind-blowing. 

For this jam, I relied on the onion’s own sweetness and just a hint of maple syrup to give it a more robust flavor, but you could actually make this without any added sweetener; just reduce the amount of vinegar if you do, otherwise it’ll be too vinegary (it would still be a beauty, though!).

The best thing is that you can keep this jam in the fridge for months, as long as you use clean utensils every time you take some and you don’t cross-contaminate it with any other condiments or food. It should last you at least 2 months. You can make a huge batch of this and use it during the coming weeks.

Substitutions

  • Instead of Spanish onions, you can use white or red onions. The sweetness might vary, depending on which you use, so make sure you taste it and adjust the maple syrup as necessary.

  • Substitute white wine vinegar with sherry vinegar for more of a nutty and spiced flavor.

Equipment

For this onion jam, you’re going to need:

  • Large pan

  • Rubber Spatula 

  • Chef’s knife 

  • Cutting board 

Uses

Use this onion jam:

  • On dressings and in dips 

  • In sandwiches 

  • With vegan cheese 

  • As a condiment for soups and stews

  • For canapés 

  • To make maple onion purée

 

onion-jam-recipe

onion-jam-recipe

  

Yields: 290g

Ingredients

10ml extra-virgin olive oil

525g Spanish or Vidalia onion (about 3 medium pieces), brunoise 

5g sea salt

60ml maple syrup 

40g white wine vinegar

Fresh thyme, chopped, to taste (optional)

Fresh rosemary, chopped, to taste (optional) 

Method

  1. Heat a large pan over medium flame and add olive oil and onions. If using thyme or rosemary, add them too. Cook on medium flame for 30 minutes, making sure to stir often ( I recommend using a rubber spatula) to prevent the onions from burning and to make sure they caramelize evenly. At first, the onions will smell very strong raw and sulfuric, but over time they’ll start caramelizing and smell sweeter and sweeter. Add salt after 5 minutes.

  2. The onions should look golden brown and should be starting to stick to the pan. At this point, most of the water has evaporated and you can add the maple syrup and vinegar. Cook for 3 more minutes, or until glossy. Remove from heat and transfer to a glass jar. Store in the fridge for up to 2 months.

 

 

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I'm Chef Eduardo, and I'm a plant-based chef living in New York City.

more about me

I've been a professional chef for over 10 years and now I'm sharing my knowledge and helping people learn how to cook with plants to make them delicious!

categories

learn how to master vegan cooking

find out more

categories

starters

events

snacks

sides

breakfast

dessert

mains

bread

sauces

nutrition

lifestyle

cooking

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@vegancookingmastery