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Smashed-Onion Jam

Smashed-Onion Jam
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Makes 2 cups, serves 24| Hands-On Time: | Total Time:



  1. Smash the shallots using the flat side of a large knife.
  2. 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.
  3. 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.
By August, 2005

Nutritional Information

  • Per Serving
  • Calories 57.26
  • Calcium 7.35mg
  • Carbohydrate 13.55g
  • Cholesterol 0mg
  • Fat 0mg
  • Fiber 0mg
  • Iron 0mg
  • Protein 0mg
  • Sat Fat 0mg
  • Sodium 212mg
What does this mean? See Nutrition 101 .

Quick Tip

Thyme in a a cup
Try one of the many thyme varities like lemon, orange, or caraway thyme.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.