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Cabernet Onion Jam

Amy Albert

Yield: Yields about 1 cup.

The sweetness of the onions softens the tannins in young Cabernet. The jam is great over grilled polenta, on a steak, as a pizza topping with Gorgonzola, or smeared on a slice of peasant bread. It keeps for two weeks sealed and refrigerated.


  • 2 Tbs. olive oil
  • 4 medium onions, peeled, halved, and thinly sliced
  • 1 tsp. kosher salt
  • 1 cup full-bodied red wine, such as Cabernet Sauvignon; more as needed

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 30
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 0


  • In a large, straight-sided sauté pan, warm the oil over medium-low heat. Add the onions and salt. Cover and cook until the onions are soft, about 20 minutes, stirring occasionally to prevent sticking. Add the wine, making sure it covers the onions, and cook uncovered at a very gentle simmer until all the liquid has evaporated and the onions are thick and jamlike, about 2 hours, stirring frequently during the last half hour.


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