Sweet & Savory Onion Jam with Gravenstein Apple Balsamic

On busy days at the shop, I sometimes need a quick appetizer that feels special. That’s when I reach for onions, sugar and our Gravenstein Apple White Balsamic Vinegar. Slowly cooked down, the onions become rich and jammy; a splash of this crisp, sweet‑tart balsamic turns them into something guests think I spent hours on.

If you’ve never heard of the Gravenstein apple, it’s a rare heirloom grown mainly in Sonoma County and Nova Scotia. It’s known for its crisp, juicy texture and sweet, tart flavor. Makers love it because the apples have an ambrosia perfume and creamy flesh. Those flavors shine in our white balsamic, which is why I use it in everything from salad dressings to oatmeal and even pork dishes.

For this jam, I start by slowly caramelizing sliced onions in butter until they’re deep golden and sweet. Then I stir in a little brown sugar and let it dissolve. When the onions are ready, I add a generous splash of our Gravenstein Apple Balsamic. It brightens the jam with its fruity tang, cutting through the richness and bringing out the onions’ natural sweetness. A pinch of salt and a crack of pepper, and it’s done. Spread it on toasted baguette slices (as in the photo), tuck it into grilled cheese sandwiches, or serve it alongside a cheese board. It keeps for a week in the fridge—if it lasts that long.

Feel free to play. Add a sprig of fresh thyme for a herbal note or a dash of cayenne if you like a little heat. I’ve even stirred a spoonful into mashed potatoes and spooned it over burgers. Whenever I make this jam, someone always asks for the recipe. It’s simple, but the flavor is sophisticated, thanks to that wonderful apple balsamic.

You’ll find our Gravenstein Apple White Balsamic Vinegar in the shop or online. It’s versatile enough for salads, glazes, and now your new favorite onion jam. Let me know if you try it—I love hearing how you make these recipes your own.

Thanks for reading,
Tracey