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Caramelized Onion-Fennel Jam

makes about 2 1/2 cups

It isn’t imperative that you actually moor yourself above the pot to stir constantly, but the further this sweet, fragrant jam cooks down, the stickier it gets, so don’t forget about it. Smear it on toast or sandwiches, or if you’re feeling daring, scoop it onto vanilla or olive oil ice cream for dessert.

Read more about this recipe at hogwash.


1/2 cup extra virgin olive oil
1 tablespoon fennel seeds
3 very large onions (about 3 pounds), halved and sliced 1/4” thick
2 fennel bulbs (about 1 pound, trimmed), cored and sliced 1/4” thick
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper


prep: 20 minutes
total: 3 hours


Dutch oven


1. Heat a large, heavy-bottomed pot or Dutch oven over medium heat. When hot, add the oil, then the fennel seeds, and stir for 30 to 45 seconds, until toasted and fragrant.

2. Add the onions, fennel, 1 teaspoon salt, and a bit of freshly ground pepper. Stir to lift the fennel seeds off the bottom of the pot. Cover and cook for 30 minutes, stirring every 5 minutes or so, then uncover, reduce heat to low, and continue to cook, stirring occasionally, for another 1 1/2 to 2 hours.

3. The jam is done when the onions and fennel are a rich brown color and almost all the liquid has evaporated from the pan. Season to taste with salt and pepper. Serve warm, or keep in the refrigerator, in an airtight container, up to 2 weeks.

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