Photo: Petrina Tinslay Photo by: Photo: Petrina Tinslay

Smashed-Onion Jam

Real Simple AUGUST 2005

  • Yield: Makes 2 cups


  • 1 1/2 pounds shallots (about 18 small), peeled
  • 1 1/2 cups sugar
  • 2 cups white vinegar
  • 1/2 cup dry white wine
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 3 sprigs fresh thyme


Smash the shallots using the flat side of a large knife. Combine the sugar, 1 cup of water, the vinegar, wine, and salt in a large saucepan over low heat. Stir to dissolve the sugar. Add the shallots, bay leaves, and thyme. Raise heat to medium-high and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 1 1/2 hours or until the shallots are translucent and the liquid has been reduced to a syrup. Remove from heat and cool before serving. (You may cover and refrigerate the jam for up to 2 weeks.) Serve cold or at room temperature.

Nutritional Information

Amount per serving
  • Calcium: 7.35mg
  • Calories: 57.26
  • Calories from fat: 0%
  • Carbohydrate: 13.55g
  • Cholesterol: 0mg
  • Fat: 0mg
  • Fiber: 0mg
  • Iron: 0mg
  • Protein: 0mg
  • Saturated fat: 0mg
  • Sodium: 212mg

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Smashed-Onion Jam Recipe