{Maple Whisky Onion Jam}

This recipe is inspired by Awn Kitchen’s delicious breakfast sandwich made with a farm egg, sausage patty and of course homemade onion jam. Easy-to-make with a just a little time, this condiment is super versatile.

You can use it on sandwiches, grilled cheese, burgers, with crackers, on cheeseboards, or as a topping on grilled chicken or salmon– pretty much whatever your taste buds desire! You can’t miss with this savoury spread which stores in the refrigerator for up to a month.

Shout out to Jessica Musslewhite, one of our fave Edmonton food bloggers of MUSHROOMS & THYME blog, for creating this tasty recipe and images with us. We love having her share delicious creations for our CSA members (and all of you fresh veggie lovers), as we look forward to settling down to a cozy fall meal with a smear of this fresh-made jam.

Maple Whisky Onion Jam


  • 3-4 purple onions, thinly sliced
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 2 tbsp whisky
  • 1 tbsp balsamic vinegar
  • 2 bay leaves
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1/4 tsp ground pepper


  • In a large pan, over medium heat, melt butter and sauté down onions for 10-15 minutes until onion are soften. 
  • Add remaining ingredients, reduce heat to low, and continue to stir frequently for another 30-45 minutes until onions are caramelized. 
  • Discard bay leaves, adjust salt and pepper to taste. Allow to cool and then transfer to an airtight container.
  • Refrigerate for up to a month. Use jam to do just about whatever your taste buds desire!