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Onion jelly is a savory condiment made from onions, herbs, and seasonings boiled with sugar and pectin until thick. It has a salty, onion flavor and can be used as a topping, dip, or glaze for meat dishes. It can be bought in stores or made at home by boiling minced and caramelized onions with liquids and flavorings.
As the name suggests, onion jelly is an onion-flavored savory condiment. It is usually transparent brown to dull brown in appearance, and sometimes has visible bits of onion or other ingredients suspended in it. There are a number of potential uses for onion jelly, from serving as part of an appetizer to providing a glaze for a main course. Gelatin is made from a liquid that has been infused with onions and, in some cases, herbs and seasonings, then boiled with sugar and pectin until thick.
Onion jelly shares a thick, gooey, but spreadable texture with all jellies. Unlike many jellies, however, this variety is salty rather than sweet. Unsurprisingly, it generally has a strong onion flavor and also usually features secondary flavors that are produced through the use of herbs, sauces, and other flavorings during the jelly-making process. While onion jelly is usually brown in color, some versions are translucent while others are opaque, depending on the contents and how they were prepared. Sometimes, this type of jelly has bits of onion, garlic, or other ingredients suspended in it, though again, this can vary by recipe.
Onion jelly aficionados often use it as a topping for crackers or toast, or serve it atop a mild cheese, such as brie or goat cheese. It can also be combined with cream cheese or sour cream to create a dip for crudités. Some people use gelatin as a glaze, slathering it on roast beef, lamb chops, or other meat dishes before cooking. Others use it in place of or in addition to ketchup or mustard when dressing hamburgers or hot dogs.
Many specialty food stores and some supermarkets offer onion jelly, and ambitious cooks can even make it at home. To make the jelly, onions that have been minced and caramelized are boiled with liquids such as water, white vinegar, wine, and balsamic vinegar, as well as herbs and flavorings such as roasted garlic, rosemary, and salt. Once the liquids have infused with the essence of the onions and other solid ingredients, these solids are typically discarded. The remaining liquid is boiled with sugar and pectin, a gelling agent, until thick and gelatinous. When the jelly is ready, it can be eaten immediately or poured and sealed into sterile jars and then allowed to age for several weeks or months.
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