Onion and Red Wine Jam

Onion and Red Wine Jam - Alex Guarnaschelli
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Leftover wine in the door of the fridge…Sometimes it sits a little too long for me to think the best course of action is to drink it. This recipe makes a great condiment that is tasty spread on a roast pork or roast beef.


February 25, 2021

It is equally good on shrimp or a meaty fish. It can also sit in the fridge and be recruited to perk up roasted vegetables. A spoonful in a salad dressing can also add a special flavor to greens or roasted vegetables. Try it!

Onion and Red Wine Jam - Alex Guarnaschelli

Onion and Red Wine Jam

Course: Side Dish
Serving Size: 2 cups
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  • 1 tbsp extra virgin olive oil
  • 4 large red onions peeled & cut into thin (¼-inch) slices
  • 3 medium garlic cloves thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups any dry red wine
  • ¼ cup red wine vinegar
  • ¼ cup honey
  • The juice and a "few grates" of zest from 1 lemon


Cook the onions:

  • In a medium sauté pan, heat the oil and add the onions and garlic. Season with salt and pepper to taste. Cook over high heat until the onions give up their liquid, 3-5 minutes and add the red wine. Lower the heat and cook the onions until the wine reduces almost completely, 12-15 minutes. Then, add the vinegar. Continue cooking 2 additional minutes or until there is little liquid left in the pan and the onions are glossy and coated with the wine.

Make the jam:

  • In a separate small pan, heat the honey over medium heat until it begins to bubble and froth. Cook for an additional 2-3 minutes or until the honey turns a light caramel color. Add the orange juice and zest and shut off the heat. Pour the honey over the onions and continue cooking them over low heat until it becomes until all of the juice are absorbed and the onions are a jam-like consistency, 10-15 minutes. Transfer to a bowl to cool until ready to serve.

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