Apple Cider Onion Jam

This apple cider onion jam is the perfect addition to any fall-inspired recipe.

 

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Every Autumn, I like to get the most of the season's local apple picking scene. There are several in my area, but one, in particular, I pass driving to work. Typically, I will stop and grab donuts, apples, and apple cider. 

I used this apple cider onion jam in my Apple and Brie Grilled Cheese recipe, but it's delicious on basically anything you would eat caramelized onions on. 

Ingredients

• salted butter
• sweet yellow onions, thinly sliced
• shallots, thinly sliced
• garlic, grated
• celery salt
• apple cider
• dry Marsala wine
• brown sugar
• apple cider vinegar
• Cinnamon stick and fresh thyme sprigs, optional
• salt and pepper, to taste

How to make onion jam

First, make the Apple Cider Onion Jam in a large saucepan by cooking down onions, shallots, garlic, and celery salt with two tablespoons of butter, until it is soft and beginning to caramelize. 

Hint: Using a wider pan will allow the Apple Cider Onion Jam to cook more quickly by providing more surface area. I like the All-Clad All-in-one-pan or the Staub Brasier.

How to caramelized onions

I know it's tempting to try and rush this part but don't. The trick to caramelizing onions more quickly is using a wide pan, not high heat, which is another reason I like the All-Clad All-in-One. 

However, a pot with high sides, like the Dansk Saucepan, will steam the onions more, making it easier to soften them without adding too much color. 

If you're having trouble getting a consistent color on onions, add them by the handful. Depending on the pan you are using, it can be tricky to stir the onions when you dump them all at once, which causes the onions on the bottom to brown more quickly. 

Allowing a handful of onions to soften before adding the next helps with even cooking. The heat is too high if the caramelized onions are still browning too rapidly.  

Finishing the apple cider onion jam

Next, deglaze the pan with Marsala wine. Let the wine come to a bare simmer before adding the cinnamon stick and thyme bundle. Then, pour in the apple cider juice and continue to cook the liquid at a simmer to reduce it by half. Remove the cinnamon and thyme bundle after the apple cider onion jam becomes more concentrated. Now, toss the onions with brown sugar. 

As the sugar melts, the liquid will decrease, creating a more jammy consistency. When this happens, add the apple cider vinegar to help thicken the apple cider onion jam even more over a low simmer. 

Season the mixture if necessary after the onion jam has begun to set. Finally, stir in one tablespoon of butter and remove the pan from the heat. It will continue to thicken as it cools. 

Substitutions

• Marsala wine- While the Marsala wine gives the onion jam a french onion soup flavor, you can use any dry white wine or extra apple cider if you prefer. 

Equipment

I know I've already talked about this All-Clad All-in-One pan, but it is honestly the best pan I've ever purchased.  

Additionally, I recently bought the Staub Braiser.  The two-handled designs are my favorite. Plus, it's enamel cast iron which is great for even cooking and doesn't have to be seasoned like regular cast iron pans. 

Storage

This apple cider onion jam will keep in the fridge for up to a week. 

Top tip

Add the brown sugar a little at a time. This apple cider onion jam may not need much sweetener, depending on what kind of apple cider you use. 

*recipe card at the bottom of the page*

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