Smoked Onion Jam Recipe for Cheese Boards and Burgers

If you love a rich, savory-sweet condiment for boards, burgers, or roasted meats, this Smoked Balsamic Onion Jam is worth making. It’s an easy, hands-off way to transform sweet onions into a deeply flavored jam with smoky, caramelized notes — perfect for charcuterie boards, sandwiches, compound butter, or stirred into pasta.

Traeger Smoked Onion Jam Recipe

This Traeger-style smoked onion jam (also called balsamic onion jam) is a versatile flavor booster. Pile it on burgers, stir a spoonful into soft cheese, swirl into scrambled eggs, use it as a topping for baked potatoes, or blend it into compound butter for steak. The process is long but mostly passive: the smoker does the heavy lifting while you go about your day.

Plan a weekend afternoon and let the pellet grill work for you. The aroma as the onions smoke and caramelize will fill the yard — and likely have guests asking what’s for dinner. Below is a clear shopping list, the simplified method overview, and a full recipe card with ingredient amounts, times, and nutrition information.

Recipe Shopping List

Gather these ingredients before you start. Quantities are listed in the recipe card below.

• Sweet onions (large)
• Olive oil
• Beer (lager or ale)
• Balsamic vinegar
• Red wine vinegar
• Brown sugar
• Salt and pepper
• Garlic cloves

This jam pairs beautifully with smoked cream cheese, smoked salmon, pickled vegetables, and a selection of cheeses and cured meats on a charcuterie board.

How to Make the Smoked Onion Jam (Overview)

Here’s a concise overview so you know what to expect. For best results follow the full recipe instructions and times given in the recipe card below.

1. Preheat — Bring the pellet grill or smoker to about 220°F for the initial phase.
2. Prep — Slice the onions into long strips, coat a large, high-sided, grill-safe baking dish with cooking spray or oil, and spread the onions in an even layer.
3. Make the sauce — Whisk together beer, balsamic vinegar, red wine vinegar, brown sugar, and olive oil; pour over the onions, add garlic, and season with salt and pepper.
4. Smoke low and slow — Smoke at 220°F for approximately 2 hours. Then increase the heat to 350°F and continue cooking, stirring periodically, until the onions are soft and the liquid has reduced to a jammy consistency.
5. Finish & serve — Remove when the texture and flavor suit your taste. Cool, then use warm or chilled.

Stirring during the higher-heat phase helps the onions break down evenly and prevents sticking. Total active hands-on time is low — most of the cook time is passive.

Recipe FAQ

More Ideas & Variations

• Stir in a splash of whiskey or bourbon toward the end of cooking for a warm, boozy accent.
• Add a pinch of red pepper flakes if you like a hint of heat.
• Finish with a small knob of butter for extra silkiness, or blend some into cream cheese for a smoked onion spread.
• Use the jam as a glaze for roasted pork or grilled chicken.

Yield: 8 servings

Smoked Balsamic Onion Jam

This savory, sweet onion jam is smoked on a pellet grill and brightened with balsamic and red wine vinegar. It’s excellent on boards, burgers, baked potatoes, and more.

Prep Time: 10 minutes

Cook Time: 4 hours (approx.)

Total Time: 4 hours 10 minutes

Ingredients

• 6 large sweet onions, sliced into long strips
• 3 tablespoons olive oil
• 1/2 cup beer (lager or ale)
• 1/2 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, left whole or smashed

Instructions

1. Preheat your pellet grill or smoker to 220°F.
2. Slice the onions into long strips. Lightly oil or spray a large, high-sided, grill-safe baking dish and spread the onions evenly inside.
3. Whisk together olive oil, beer, balsamic vinegar, red wine vinegar, and brown sugar. Pour this mixture over the onions, then add the garlic and sprinkle with salt and pepper.
4. Place the dish in the smoker and cook at 220°F for about 2 hours to infuse smoke and begin caramelization.
5. Increase the smoker temperature to 350°F. Stir the onions every 20–30 minutes and continue cooking until the onions are very tender and the liquid has reduced to a thick, jammy consistency — this may take about 1.5–2 more hours depending on moisture and temperature.
6. When the jam reaches your preferred texture, remove it to cool. Taste and adjust seasoning as needed. Serve warm or chilled.

Nutrition (per serving, estimate)

Calories: 191 | Total Fat: 5g | Saturated Fat: 1g | Sodium: 160mg | Carbohydrates: 34g | Fiber: 2g | Sugar: 26g | Protein: 2g

Nutrition data is an estimate.