The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anybody have a Savory Onion Spread Recipe?

hutchndi's picture

Anybody have a Savory Onion Spread Recipe?

Has anybody seen a recipe for something like a savory onion spread? I while back somebody posted a very simple recipe in a local newspaper for savory onion something, I don't think it had any ingredients other than onions, and it slow cooked for a long time until they become a kind of jam or spread. This sounds like something I would love to try on my sourdough, but I can't find the article, and the reipes I find online have a long ingredient list, I just know this is not what I had read about.

Russ from RI

paddyboomsticks's picture

I made this one. It was very, very good. One thing, however: I would dramatically reduce the amount of buter listed, if not excise entirely. 40 grams would probably be enough - 140 + oil made it too greasy and the butter solidifies when you refrigerate and it looks kinda funky.


Pair this with DMSnyder's Russian Rye, and some ripe avocado. Oh boy....

hutchndi's picture

Thank you very much, that does look good.

Trishinomaha's picture

I was intrigued by your request as I love all things onion! I googled "onion jam or onion marmalade" and found several interesting recipes some with reviews. You might want to try that. I found a few that I might try.

This one sounds especially good:

Caramelized Onion Cream Spread


  • 2 medium sized red onions, chopped fine
  • 6 cloves garlic, sliced
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp crushed red chilies
  • 1 cup chicken stock (I used vegetable stock this time)
  • 1/4 cup heavy cream


Heat olive oil in a large pan, add the onions, garlic, salt and sugar and cook for about 10 minutes stirring occasionally until the mixture is brown. Add the stock and cook till it is reduced to half stirring occasionally. Now add the heavy cream and bring to a boil. Remove from the heat and let it cool. Transfer to a blender and blend to form a smooth paste.


I found it on this blog:


LisaAlissa's picture

I got this from my sister.  It's the easiest carmelized onions I've ever tried.

5 pounds of onions

1 stick (1/4 pound) of unsalted butter

Peel onions & cut off ends.  Then quarter & slice as you will.  Put onions & butter in a slow cooker for 14 hours on low.

That's it.  You'll end up w/ carmelized onions that you can use on sandwiches, pizza, in casseroles, with roasts or as a base for great french onion soup.

Wonderful stuff to have in the refrigerator.  They'll last two or three weeks.