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Balsamic Rosemary Onion Jam (and an 11-piece Anolon Cookware Set Giveaway!)

Balsamic Rosemary Onion Jam

This is a big one folks.

Perhaps the biggest one yet.

In collaboration with Anolon® and their Make It Yours campaign this holiday season, I’m so excited to share this recipe with you today, along with what just might be the biggest giveaway I’ve ever hosted on this blog. Be sure to scroll to the bottom of this post to enter to win an 11-piece Anolon® Nouvelle Copper Cookware Set, valued at $399.99!

Anolon® Cookware Giveaway

But before you get distracted by the prospect of prizes galore, let’s talk onions.

Or, more specifically, onion jam.

It’s unlike any jam you’ve had before. Rich and savory, with a hint of sweetness and verdant rosemary, this jam would make an excellent side on your holiday table. Serve it with biscuits or toast; spread it on your turkey, swirl in in your mashed potatoes. It’s a versatile spread that’s part condiment, part sauce, and entirely delicious.

Balsamic Rosemary Onion Jam

You know what’s amazing? Goat cheese biscuits with onion jam, that’s what. *Drops mic*

Balsamic Rosemary Onion Jam

What starts as almost 10 cups of sliced onions cooks down to a sweet, sticky jam. It may seem like a measly amount for all that time and effort, but that’s before you taste just how much flavor is packed into each bite.

Balsamic Rosemary Onion Jam

Yield: 3/4 cup

Total Time: 1 hour

Ingredients:

  • 2 tablespoons olive oil
  • 4 large onions, thinly sliced (about 10 cups sliced)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

Preheat oil in a large skillet over medium heat. Add onions. Cook, stirring occasionally, until onions are soft, translucent, and just beginning to brown, about 20 minutes. Stir in balsamic vinegar, brown sugar, rosemary, and salt and pepper. Continue to cook, stirring occasionally, until liquid is evaporated and onions are dark brown and reduced to 3/4 cup, about 40 minutes more. Remove from heat and let cool. Store in a glass jar or airtight container in the refrigerator for up to 1 week.

And now, without further adieu… Anolon® has generously offered an 11 piece set of their stunning Nouvelle Copper Cookware to one lucky L&OO reader. I’m being completely honest when I say that we use our pans daily and they are by far the best pans I’ve ever used. That 12″ skillet you see up there? Almost 2 years old. But you wouldn’t know it. Strong and durable, even cooking, easy to clean… it’s like the cookware trifecta and they hit all the important points.

In short… you REALLY want to win this set.

I’m crossing my fingers for you!

Anolon® Nouvelle Copper Cookware Set Giveaway

Giveaway is now closed. Thanks for entering!

Congratulations to Ashley, comment #806! Hope you enjoy your new cookware! :)

The fine print: No purchase necessary. Giveaway open to US residents only. Void where prohibited. Winner will have 48 hours to respond otherwise an alternate winner will be chosen. Bonus entry requirements will be verified if selected as the winner, otherwise an alternate winner will be chosen. Giveaway sponsored by Anolon®. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.

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975 Comments

1 2 3 10
  1. 1
    Katy
    Posted On December 13, 2013 at 5:07 am

    Pinterest username: ctmainiac22

  2. 2
    Katy
    Posted On December 13, 2013 at 5:11 am

    I’d try this as an appetizer… small toasts with a triangle of tart apple (grannies, prop), a dollop of jam, topped with a bit of goat cheese… all warmed for a few to get the cheese a little melty.

    Can’t wait to make this!

  3. 3
    Maddie
    Posted On December 13, 2013 at 5:40 am

    I’d put it in a grilled cheese sandwich, yum!

  4. 4
    Maddie
    Posted On December 13, 2013 at 5:42 am

    Pinterest: maddiekhorton

  5. 5
    Maddie
    Posted On December 13, 2013 at 5:44 am

    Subscribed via email, tweeted too! Can you tell I’m motivated?

  6. 6
    Maddie
    Posted On December 13, 2013 at 5:46 am

    Oops, tweeting was supposed to be a separate comment. Its early…

  7. 7
    Scott
    Posted On December 13, 2013 at 5:56 am

    I’d maybe add a little port to the onion jam and serve it on grilled beef tenderloin. I love onions & caramelized onions, but have never gone as far as “onion jam”. Can’t wait to try this

    Thanks!

  8. 8
    Amy Loebach
    Posted On December 13, 2013 at 5:59 am

    I would put it on my deep dish pizza.

  9. 9
    Emily
    Posted On December 13, 2013 at 6:01 am

    Put it in a pasta dish with creme, tomatoes and a little balsamic!

  10. 10
    Beth C.
    Posted On December 13, 2013 at 6:16 am

    Oh my goodness – it looks amazing! Put some in a little sour cream and I’m sure it would beat any onion dip anywhere!!!!!!

  11. 11
    Posted On December 13, 2013 at 6:21 am

    I am planning on serving this with scrambled eggs, caviar and toast points for New Years Eve Midnight Brunch…with champagne of course!

  12. 12
    Posted On December 13, 2013 at 6:25 am

    I would probably have it first on a cheeseburger (with bacon jam, too.) The possibilities are practically endless! (I LOVE onions, especially sweet onions.)

    Thanks for a chance at the giveaway! I’d be thrilled to win! Happy Holidays!

  13. 13
    Posted On December 13, 2013 at 6:26 am

    I’m already subscribing to your email updates.

  14. 14
    Posted On December 13, 2013 at 6:28 am

    I already followed loveandoliveoil on Pinterest and now follow Anolon as well. My user name is dh127.

  15. 15
    Kristina
    Posted On December 13, 2013 at 6:33 am

    I’d add some white wine with the balsamic and spices. Love onions, balsamic and wine together.

  16. 16
    Betsy
    Posted On December 13, 2013 at 6:35 am

    I’d put a spoonful in the egg base of a frittata (parm + roasted tomato or artichoke + prosciutto). That way I’d spread the goodness. 

  17. 17
    Betsy
    Posted On December 13, 2013 at 6:36 am

    Pinterest: betsycollins

  18. 18
    Betsy
    Posted On December 13, 2013 at 6:37 am

    Newsletter subscribed!

  19. 19
    Brie
    Posted On December 13, 2013 at 6:39 am

    I would love to try this mixed into a meatloaf instead of plain onions. I think it would taste awesome! Pinterest username: zionandsheol

  20. 20
    Kat B.
    Posted On December 13, 2013 at 6:48 am

    Subscribed to the newsletter

  21. 21
    Kat B.
    Posted On December 13, 2013 at 6:49 am

    Chipotle onion jam on grilled cheese, anyone? 

  22. 22
    Cate
    Posted On December 13, 2013 at 6:51 am

    Spread on a pizza crust. Meanwhile, mix together cream cheese and feta cheese, drop chunks of the mixture on top of pizza and bake until cheese is a little browned. 

  23. 23
    arlene
    Posted On December 13, 2013 at 6:54 am

    grilled cheese sandwich!

  24. 24
    Posted On December 13, 2013 at 7:09 am

    Gish – wouldn’t it be yummy with some cold ham? Or with some crusty bread and a chunk of cheese? Yum.

  25. 25
    Kristina
    Posted On December 13, 2013 at 7:09 am

    I subscribe via email.

  26. 26
    Nornee
    Posted On December 13, 2013 at 7:09 am

    I’d add  bacon or pancetta!  then, feeling ambitious,  I’d  make  some kind of savoryrugelach  with this and some crumbled  goat cheese.

  27. 27
    Kristina
    Posted On December 13, 2013 at 7:09 am

    I follow on Pinterest (kbags42)

  28. 28
    Katie P.
    Posted On December 13, 2013 at 7:11 am

    I would put it on grilled cheese! Yum!

  29. 29
    Katie P.
    Posted On December 13, 2013 at 7:12 am

    I follow you both on Pinterest: kwpulsipher

  30. 30
    Katie P.
    Posted On December 13, 2013 at 7:13 am

    I tweeted!

  31. 31
    Christine
    Posted On December 13, 2013 at 7:14 am

    I am hosting my office Christmas party this evening at my house.  I cooked 2 bottom round roasts in my Crock Pot overnight  – Balsamic Roast Beef recipe I found on Pinterest –  and will be shredding the meat and putting back in the  Crock Pot with the remaining juices for warm sandwiches. I think I just found one more recipe to whip up today!  I will make the onion jam “as is”  for the perfect accompaniment to the  Balsamic Roast Beef Sandwiches.   I am so glad I saw this post this morning!

  32. 32
    Katie P.
    Posted On December 13, 2013 at 7:14 am

    I’m subscribed via email!

  33. 33
    Christine
    Posted On December 13, 2013 at 7:20 am

    Following on Pinterest-cep1958. 

  34. 34
    Jenny
    Posted On December 13, 2013 at 7:20 am

    I want to put this on pizza. With bacon and goat cheese. Yum.

  35. 35
    Posted On December 13, 2013 at 7:39 am

    This jam would make the perfect little appetizer, spread on top of some creamy cheese and a little toast point. Simple and easy, but tasty!

  36. 36
    Posted On December 13, 2013 at 7:39 am

    I subscribe to the email.

  37. 37
    Elyse G.
    Posted On December 13, 2013 at 7:45 am

    I would add in some bacon fat for a more in-depth flavor. *fingers crossed*

  38. 38
    Margaret
    Posted On December 13, 2013 at 7:45 am

    This looks amazing! I think I would use it on homemade pizza. 

  39. 39
    Elyse G.
    Posted On December 13, 2013 at 7:46 am

    already subscribed with greenberg.elyse(at)gmail(dot)com

  40. 40
    Elyse G.
    Posted On December 13, 2013 at 7:47 am

    I follow on pinterest under elyseindc *fingers crossed*

  41. 41
    Heather
    Posted On December 13, 2013 at 7:53 am

    On a burger with a nice buttery toasted bun 

  42. 42
    Posted On December 13, 2013 at 7:54 am

    I actually have a recipe for a tomato and onion chutney that I posted in the summer at the height of tomato season. I didnt add balsamic (but love it and eat a little on my roasted squash every night lately) and your creation is PERFECT! Must.try.  Great giveaway, too!

  43. 43
    Jessica L.
    Posted On December 13, 2013 at 8:03 am

    I’ve never even tried onion jam before, so I’d love to try it your way before messing around with what I’m sure is a very good thing :)

  44. 44
    Anna E
    Posted On December 13, 2013 at 8:15 am

    I instantly thought this would taste great smothered on grilled chicken! 

  45. 45
    Alexis K.
    Posted On December 13, 2013 at 8:20 am

    I would add bacon and use it as a burger topping along with bleu cheese!

  46. 46
    Katie
    Posted On December 13, 2013 at 8:26 am

    I would try serving it with salmon! Yum!

  47. 47
    Katie
    Posted On December 13, 2013 at 8:26 am

    I subscribe by email!

  48. 48
    Judy
    Posted On December 13, 2013 at 8:41 am

    I’d use it on burger dips! Burger dips are like a French dip sandwich, but with hamburger and Swiss cheese…use this jam, too, dip in au jus…delicious!

  49. 49
    Maribeth M
    Posted On December 13, 2013 at 8:42 am

    I would actually throw some cranberries in. yum!

  50. 50
    Maribeth M
    Posted On December 13, 2013 at 8:43 am

    Already subscribed!!!

  51. 51
    Maribeth M
    Posted On December 13, 2013 at 8:43 am
  52. 52
    Maribeth M
    Posted On December 13, 2013 at 8:44 am

    I follow both on Pinterest!

    winegirl79

  53. 53
    Katie Cauthen
    Posted On December 13, 2013 at 8:47 am

    Pinterest user name: katiecauthen

  54. 54
    Posted On December 13, 2013 at 8:47 am

    I’d add a little heat – some crushed red pepper flakes or jalapeno olive oil or cayenne pepper. I think it would go nicely with the tartness of the balsamic and the sweetness of the onions, and give it a little kick as well. Amazing giveaway – thank you!

  55. 55
    Janice
    Posted On December 13, 2013 at 8:47 am

    In reading your recipe, I don’t see anything I would change.  Can’t wait to try it!!

  56. 56
    Posted On December 13, 2013 at 8:48 am

    I also follow you on Pinterest – megjoneswall

  57. 57
    Posted On December 13, 2013 at 8:48 am

    I think this would be really tasty in a Chinese bun as a filling. Or even dumplings/potstickers!

  58. 58
    Katie Cauthen
    Posted On December 13, 2013 at 8:48 am

    I would add Cayenne pepper to add some spice and maybe a tablespoon more of brown sugar to give it the perfect sweet and spicy combo!

  59. 59
    Jym
    Posted On December 13, 2013 at 8:49 am

    I’d add just a pinch of ground ghost pepper to give it a kick of heat

  60. 60
    Janice
    Posted On December 13, 2013 at 8:49 am

    I’m already subscribed

  61. 61
    Robin
    Posted On December 13, 2013 at 8:49 am

    I would use a flavored balsamic like cranberry balsamic for the holidays and serve on crostini with goat cheese

  62. 62
    Kelly N
    Posted On December 13, 2013 at 8:49 am

    I’d put the jam on pizza with a bit of goat cheese. Yummy!

  63. 63
    Kelly N
    Posted On December 13, 2013 at 8:50 am

    I subscribed via email

  64. 64
    Jym
    Posted On December 13, 2013 at 8:51 am

    oh yeah, I follow the two sets of boards as jymbrittain on pinterest

  65. 65
    Kelly N
    Posted On December 13, 2013 at 8:51 am

    Excited to follow you on Pinterest (and Anlon too)! Pinterest username: kellynewton

  66. 66
    Janice
    Posted On December 13, 2013 at 8:54 am

    I already follow you and Analog and I just tweeted

  67. 67
    Jessica B. Dan
    Posted On December 13, 2013 at 8:55 am

    I would most definitely, and I am pretty much repeating you here, pair it with my favourite biscuit recipe – Elise @ Simply Recipe’s buttermilk goat cheese and chive biscuit. http://www.simplyrecipes.com/recipes/buttermilk_biscuits_with_goat_cheese_and_chives/  I think this is just going to have to make the list for my Christmas brunch! 

  68. 68
    Amber Blackman
    Posted On December 13, 2013 at 8:56 am

    I would add it to our “breakfast for dinner” meals, on a biscuit.

  69. 69
    Meg Brack
    Posted On December 13, 2013 at 9:00 am

    This sounds delicious! I know my family would love it. I’m thinking it would be a great addition to a grilled cheese. Yum. And those pans look amazing!

  70. 70
    MeLisa
    Posted On December 13, 2013 at 9:03 am

    I would make a BLT with sprouted grain brain and spread the onion jam on it to make a BLTO!

  71. 71
    Posted On December 13, 2013 at 9:04 am

    I’m already subscribed

  72. 72
    Posted On December 13, 2013 at 9:05 am

    Maybe a balsamic, strawberry and onion jam?! 

  73. 73
    Gina
    Posted On December 13, 2013 at 9:06 am

    I’m seeing this on a fresh baked biscuit with some brie!

  74. 74
    Posted On December 13, 2013 at 9:07 am

    I follow Follow  both @loveandoliveoil and @Anolon on twitter and I tweeted about the giveaway.

  75. 75
    Posted On December 13, 2013 at 9:07 am

    I follow both Follow @loveandoliveoil and @Anolon on Pinterest

  76. 76
    jan
    Posted On December 13, 2013 at 9:08 am

    My family likes a little heat, so I’d add some red pepper flakes.  This would be perfect for grilled hamburgers.

  77. 77
    jan
    Posted On December 13, 2013 at 9:09 am

    I subscribe by email

  78. 78
    Sandy
    Posted On December 13, 2013 at 9:09 am

    I love onion jams, I always put it on a sizzling steak, but I’m a bit of a naturalist and have never actually tried it with balsamic, but it sounds amazing!

  79. 79
    jan
    Posted On December 13, 2013 at 9:10 am

    I follow both on Pinterest.  Username:  Jan

  80. 80
    RobinD
    Posted On December 13, 2013 at 9:10 am

    I would substitute Agave syrup for the brown sugar. I have had good results using agave syrup in my jams.

  81. 81
    Kim Murphy
    Posted On December 13, 2013 at 9:12 am

    I could see this being really amazing in a bake brie en croute!  Perfect for the holidays!

  82. 82
    Morghan Cooper
    Posted On December 13, 2013 at 9:13 am

    This onion jam would be absolutely terrific over some fresh croissants that have been baked with a little young gruyere inside.
    Or I can imagine doing a fresh everything bagel toasted with just a bit of plain cream cheese and onion jam.
    This recipe is awesome either way, so thanks for sharing!

  83. 83
    Juli
    Posted On December 13, 2013 at 9:14 am

    I would package in little jars and give to holiday guests to take with them.

  84. 84
    Juli
    Posted On December 13, 2013 at 9:15 am

    I am already subscribed via email.

  85. 85
    Morghan Cooper
    Posted On December 13, 2013 at 9:15 am

    Just subscribed to this lovely blog/publication!

  86. 86
    Juli
    Posted On December 13, 2013 at 9:16 am

    I follow both on pinterest /julipowers

  87. 87
    Marcia
    Posted On December 13, 2013 at 9:16 am

    I have a mild obsession with onions….I actually always have that big bag of giant onions from Costco at home (and I live alone!)
    I wouldn’t change this dish at all. Perfection! 

  88. 88
    Denise Wilson
    Posted On December 13, 2013 at 9:18 am

    Try a different herb like thyme and add garlic

  89. 89
    Posted On December 13, 2013 at 9:18 am

    This sounds great – if only could get someone to slice up all those onions for me.

  90. 90
    Morghan Cooper
    Posted On December 13, 2013 at 9:18 am

    Pinterest username: whimpshark

  91. 91
    Denise Wilson
    Posted On December 13, 2013 at 9:19 am

    I subscribe to your emails

  92. 92
    Denise Wilson
    Posted On December 13, 2013 at 9:20 am

    I follow on twitter and tweeted

  93. 93
    Denise Wilson
    Posted On December 13, 2013 at 9:20 am

    I follow on pinterest

  94. 94
    Laura
    Posted On December 13, 2013 at 9:21 am

    My husband makes some really good grilled chicken with onion so I think this would taste great on his grilled chicken. 

  95. 95
    Ashley
    Posted On December 13, 2013 at 9:21 am

    I would make it into french onion soup.  Onion jam makes the best soup, no stock required.

  96. 96
    Laura
    Posted On December 13, 2013 at 9:22 am

    I subscribe to your emails.

  97. 97
    Stephanie Phelps
    Posted On December 13, 2013 at 9:23 am

    I would add a little heat to it by adding some jalapeno to it!

  98. 98
    Susie Schultz
    Posted On December 13, 2013 at 9:24 am

    Sounds great all ready but I may add some mustard seeds

  99. 99
    Stephanie Phelps
    Posted On December 13, 2013 at 9:25 am

    I already subscribe to both via email! :) my4boysand1@gmail.com

  100. 100
    Alicia J.
    Posted On December 13, 2013 at 9:26 am
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