Oktoberfest Beer Onion Jam

September 14, 2017

Today is my youngest brother’s birthday. This weekend, three of my newest little nephews turn one. It also happens to be Oktoberfest in most beer-centric locales this weekend. Um, so, what do you have going on this weekend?

It used to be that September and October were the calm before the storm months. A few birthdays and then halloween. A day off here and there from school too. Now it is like every single weekend the rest of this month we have something going on. No wiggle room. And that’s ok because I get to see all my favorite people.

But, you guys know me. Homebody for life!

Yesterday I was happy hustling around the house baking cookies in between fielding random “Mama!!!” calls from the squabbling toddlers. I will tell you my skinny jeans were not feeling too happy though. More on that another time.

My ideal weekend is spent in my home with at least one trip to a restaurant with our little family of four. That’s it. This weekend we normally hit up an Oktoberfest tent or two. Last year it was so fun because a giant pretzel and oompa band kept the kids entertained for hours. It is fun to watch the kids have fun experiencing new things. it also doesn’t hurt that giant pretzels and oompa music pair very nicely with a tall stein full of seasonal ale.

Are you guys Oktoberfest beer fans?

Mike is not. He is the grinch at the event asking for the regular IPA on draft. I like a few. Some can be too full of spices. I don’t want to get hit with a clove or cardamon bomb to the mouth. Not into that.

A good balanced amber beer is perfect this time of year. If you live in the area, I really love Pollyanna Brewing Company’s Fruhauf. Something local-ish that you can find most places is Revolution Brewing’s Oktoberfest. Oh and duh, who could forget Oktoberfestbier from Hofbrauhaus! Don’t even ask me about pumpkin beer. I am not ready and the weather hasn’t turned into pumpkin beer drinking weather yet.

Since we will be celebrating 2 of the little nephews and my bro this weekend instead of polkaing and pretzeling, I started the party early with soft pretzels, mustard, and this Oktoberfest Onion Jam. You are going to love it! It is slightly sweet and beery with a little hint of thyme and horseradish. It is a perfect companion to spicy mustard. I even might make this to go on some brats or hot dogs since it is supposed to be in the 80’s. Fall who?

Anyway, happy Oktoberfest people!

Oktoberfest Beer Onion Jam

A sweet and spicy Oktoberfest beer onion jam that pairs perfectly with a soft salty pretzel.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 3 /4 Cup

Ingredients

  • 1 Tablespoon Unsalted Butter
  • 2 Sweet Yellow Onions peeled and thinly sliced
  • 10 Ounces Oktoberfest Beer
  • 3 Sprigs Fresh Thyme
  • 1 Teaspoon Light Brown Sugar
  • 1/2 Teaspoon Molasses
  • 1/4 - 1/2 Teaspoon Prepared Horseradish depending on how much spice you would like
  • 1 Teaspoon Corn Starch
  • Salt and Pepper to Taste

Instructions

  1. Add butter to a large skillet. Melt over medium/low heat. Add onions and stir to evenly coat. Cover with lid and let cook for 10 minutes, stirring occasionally.
  2. Add 8 ounces of beer along with the thyme sprigs, brown sugar, molasses, horseradish, salt, and pepper to the skillet. Stir to combine. Cover with lid and let cook down over medium/low heat for 20 minutes. Use your spoon to break apart the onion strands.
  3. Add the remaining 2 ounces of beer to a small bowl along with the corn starch. mix until combined. Add the mixture to the simmering skillet. Stir to combine. Cover with lid and cook for another 20 minutes. Continue to break apart the long onion pieces.
  4. Remove lid. Remove thyme sprigs. Increase heat to medium/high. Cook for another 10 minutes until very thick and dark in color. Once the mixture thickens up and dragging a spoon across the pan leaves a space in the jam, then the jam is done.
  5. If you don't want big pieces of onion in the jam, add half the jam to a wide mouth mason jar or deep bowl. Use an immersion blender to chop the onion jam into more bite sized pieces. Then add that back to the skillet and stir to combine.
  6. Once the jam is cooled to room temperature, serve with warm soft pretzels and spicy brown mustard.
  7. Onion jam lasts up to a week in a sealed container in the fridge.

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