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!
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.
You know what’s amazing? Goat cheese biscuits with onion jam, that’s what. *Drops mic*
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
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.
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The fine print: 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.
Living in the Pacific Northwest I have access to wild chanterelle mushrooms. I would finely dice these and saute them along with sweet Walla Walla onions for an added woodsy taste!
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I would add just a touch of garlic or just put it on garlic toast. It sounds sooooo good.
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I would add mushrooms and service it on french bread with swiss cheese on top and broiled.
This looks so delish! I would spread in on bread for panini sandwiches, in particular toasted cheese.
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i would add some peppers and eat with some gravy and biscuits
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I would cook bacon and use some of the drippings to sauté the onions and then add the bacon at the end
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I have never made onion jam but it looks interesting. I’ve heard it’s delicious. I would have to try the recipe as is first before I messed around with it.
I would chop the onions and add chopped bacon. This would be great on just about anything!!
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I would use it for a steak sandwich with some melted cheese!
Yours looks wonderful and so delicious
I might try honey instead of sugar
Definitely trying this
I think this onion jam would be totally tasty on my scrambled eggs,
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Oh, I don’t think I’d change a thing! In fact, I need a hostess gift for tomorrow and this will be just the ticket!
I would add some red wine to the jam as it reduxes. Then j would put the jam on a white pizza topped with goat cheese, proscuitto, mozz, dried figs and rosemary- yum!
Use on baked gourmet nachos. Crispy tostada shells, fresh jalapeño, cilantro, cheese and this onion jam, yum!
I would add garlic- this needs a little!
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I’d experiment with adding a little wine to it
I would use this jam with fresh garden ripe tomatoes and make a bruschetta.
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I would like to add some chopped Figs for a little more color and sweetness, I think this would be wonderful with my fav slow roasted rosemary pork loin.
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I would try this on those little cracker from Trader Joe’s (you know the ones with bits of dried fruit in them?), with some goat cheese spread on them, and serve them at book group…which is exactly what I am going to do this week! Thank you for the idea!
Tammy
I would add some honey and then use it to top some of the Germans from Russia dough dishes. Delicious!
I would use it on a grilled tenderloin steak!
I would put it on a toasted bagel with olive tepenade and feta cheese and maybe some fresh sliced tomato and chives topped with a drizzle of EV Olive Oil.
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I would serve it over cream cheese with homemade breadsticks.
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I’d probably leave out the rosemary because my family isn’t a fan of it. I would use this for so many things! On broiled French bread with a little cheese, on pizza, sandwiches, in meatloaf. I’d use it like a pickle on my sandwiches !
I would add it to a yummy omelet with salsa.
…served on a juicy hamburger…hot off the grill!!
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I’d add some scallions or garlic. Maybe.
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The jam sounds great. I would probably add some lime zest to make it my own.
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I would spoon it on top of mini muffin sized egg frittatas.
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I would make this my own by using fresh rosemary that I grow year round in my garden. I might add a little more balsamic. This onion jam would be awesome on eggs.