Sweet-and-Sour Red Onion Jam 2.000

Stacy Zarin Goldberg for The Washington Post

Book Report Apr 22, 2015

Your imagination's the only thing that will limit the use of this jam in all sorts of savory applications: eggs Benedict, grilled cheese sandwiches, layered dips or salads.

Use a mandoline to slice the onions, if you have one.

Make Ahead: The jam can be refrigerated in an airtight container for up to 2 weeks.

2 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 cups

  • 2 tablespoons vegetable oil
  • 4 small red onions, thinly sliced
  • 1/2 cup sugar
  • 1 cup plain rice vinegar or champagne vinegar
  • 2 teaspoons kosher salt

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Heat the oil in a medium skillet over medium-low heat. Add the sliced onions and stir to coat; cook until they begin to soften and turn translucent but do not brown, 10 to 15 minutes.

Stir in the sugar and vinegar; reduce the heat to the low or medium-low (to maintain a constant, slow bubble) and cook, stirring occasionally, until the liquid evaporates entirely, creating a jam that is thick and sticky, about 45 minutes to 1 hour. Remove from the heat.

Stir in the salt. Let cool, then transfer to an airtight container. Refrigerate for up to 2 weeks.

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Recipe Source

Adapted from "Milk Bar Life," by Christina Tosi (Clarkson Potter, 2015).

Tested by T. Susan Chang and Kara Elder.

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