Texas-Style Caramelized Onion Jam

Makes about 2½–3 cups | Cook time: 1 hour

Sweet, savory, and umami-rich, this slow-cooked onion jam is packed with deep flavor. Use it on burgers, cheese boards, sandwiches, grain bowls—or straight off the spoon.

Ingredients:
3 lbs Organic Texas 1015 Sweet Yellow Onions, thinly sliced

2 tbsp Olive Oil

2 tbsp unsalted butter

1½ tsp kosher salt

¼ tsp black pepper

2 tbsp Keepers Harvest Tallow or Cotton Raw Honey

¼ cup apple cider vinegar or balsamic vinegar

Optional: 1 tbsp Dijon mustard or a splash of white wine

Optional herbs: 1 tsp fresh thyme or rosemary

Instructions:

Start the Caramelization:
In a large, heavy-bottomed skillet or Dutch oven, heat olive oil and butter over medium heat. Add all the onions and stir to coat.

Cook Low & Slow:
Sprinkle in the salt and pepper. Reduce heat to medium-low and cook for 45–50 minutes, stirring occasionally. Onions will slowly soften, shrink, and turn golden brown. Don’t rush—this step builds the rich, jammy flavor.

Add Flavor:
Once onions are caramelized, stir in honey and vinegar (plus mustard or wine if using). Simmer another 5–10 minutes, scraping up any brown bits. Add herbs in the last few minutes.

Cool & Store:
Let cool, then transfer to jars. Keeps in the fridge for up to 2 weeks (or freeze in small portions for later use!).

Ways to Use Onion Jam:
Spread on grilled cheese or burgers (try with Peeler Farm Wagyu Beef Patties)

Add to a charcuterie board with Rebel Cheese’s Honee Chevre

Stir into mashed potatoes or grain bowls

Use as a savory tart base or pizza topping

Spoon over roasted veggies or pork chops

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