Maple Bourbon Onion Jam

Maple Bourbon Onion Jam
Over the weekend I finally got around to making homemade hamburger buns thanks to an excellent recipe from Celia. What better way to enjoy delicious homemade buns than to take the burgers up a notch.

I got to thinking and decided I wanted to finally made onion jam. I’ve had it in restaurants and enjoyed it. I knew the boys would like it, hello, they LOVE any kind of jam!! So that was my mission then, to create an onion jam for our burgers that everyone would enjoy.

It really wasn’t that difficult. While there are so many ways to make an onion jam, I tend to believe that most versions taste good. It’s a matter of personal taste and what you have in the pantry.

Maple Bourbon Onion Jam

I chose to use maple syrup as my sweetener. We all enjoy maple syrup and it is a great natural sweetener. For some reason I also think of maple syrup more as the weather cools, perhaps not logical but who ever said I was.

Then to go for the grown up flavors I added some bourbon. Alcohol makes everything better doesn’t it?! As I was looking through the cupboards I discovered we only had a little Woodford Reserve left. Josh wasn’t thrilled with me using it for the jam but I’ll replace the bottle soon, I promise.

It turned out to be a winning flavor combination. The jam is both sweet and a little savory. It was fantastic on our burgers with blue cheese. The homemade buns really made it special. This would also go well on a cheese board. It paired well with goat cheese on Trader Joe’s pumpkin cranberry crackers too. So many possibilities, we will continue to try out different ways to enjoy our jam.

Maple Bourbon Onion Jam

Maple Bourbon Onion Jam

1/4 c. olive oil
4 medium onions, roughly chopped
1 tsp. salt
1 tsp. pepper
1/4 c. bourbon
1/2 c. maple syrup

Heat the olive oil in a medium sized heavy bottomed skillet over medium heat (I used enamel cast iron, though a good stainless steel is great too) and add the onions. Sautée for about 10 minutes, until the onions are tender.

Add the salt and pepper. Lower heat to medium low, cover and cook for another 10 minutes. Add the bourbon and syrup and increase heat to medium. Once the jam starts to bubble cook for another 15 minutes, until the liquids are mostly cooked off and it is of a jam consistency.

This will keep in the fridge for at least two weeks.

Yields: Approx. 1 1/4 cups


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