Low Sodium Classic Onion Jam

Total time1 hr 10 min

Prep time10 min

Cook time1 hr

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Ingredients

8 servings

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 tbsp olive oil
2 lb yellow onions (about 4 large), thinly sliced into half-moons
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp light brown sugar, packed
½ cup dry red wine
2 tbsp balsamic vinegar
1 tsp fresh thyme leaves
¼ tsp black pepper

Instructions

1
Melt the butter with the olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat until the butter is foamy and just beginning to subside.
2
Add the sliced onions and salt, stirring to coat. Cook over medium heat, stirring every 5 minutes, until the onions are completely softened and a deep golden-amber color throughout, 35–45 minutes. If the onions begin to stick or darken too quickly at any point, reduce the heat to medium-low and add a splash of water.

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