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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

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  1. 901
    Sheri
    Posted On December 19, 2013 at 5:24 pm

    I’m not the most creative in the kitchen but I think this would be delicious on a turkey or boca burger. I think it would add a ton if flavor. = ) 

  2. 902
    Sheri
    Posted On December 19, 2013 at 5:27 pm

    Signed up fir the newsletters and posts. 

  3. 903
    Katherine
    Posted On December 19, 2013 at 5:28 pm

    I would serve it with my savory cheddar bacon pancakes for my annual New Year’s Day brunch with the family!

  4. 904
    Sheri
    Posted On December 19, 2013 at 5:29 pm

    Following both on Pinterest. I don’t do the twitter thing. : / but 3 entries is good ; ) 

  5. 905
    Janet G.
    Posted On December 19, 2013 at 5:33 pm

    OH MY!! would def have to add roasted chilis, or even roasted dried chili flakes and bacon bits to spread. my mouth is watering!!!

  6. 906
    Paul Conway
    Posted On December 19, 2013 at 5:34 pm

    I would use red onions and a red chilli to both sweeten and pep it up. 
    Also, muscovado sugar would thicken the pickle without making it too sweet. 

  7. 907
    Christine A.
    Posted On December 19, 2013 at 5:36 pm

    Would twist it with chives or dill. 

  8. 908
    Christine A.
    Posted On December 19, 2013 at 5:36 pm
  9. 909
    Janet G.
    Posted On December 19, 2013 at 5:36 pm

    Subscribed!

  10. 910
    Kristina sharrar
    Posted On December 19, 2013 at 5:37 pm

    I would use red wine vinegar instead of the balsamic and I would serve it with pork chops. Yum!

  11. 911
    Christine A.
    Posted On December 19, 2013 at 5:38 pm
  12. 912
    Danelle Mangone
    Posted On December 19, 2013 at 5:43 pm

    I would use a rosemary or garlic infused olive oil to kick it up a notch!

  13. 913
    Danelle Mangone
    Posted On December 19, 2013 at 5:44 pm

    I subscribe to your emails!

  14. 914
    Danelle Mangone
    Posted On December 19, 2013 at 5:45 pm

    I tweeted too!! Thanks so much.

  15. 915
    Lindsay
    Posted On December 19, 2013 at 5:46 pm

    I would put this on burgers with goat cheese.

  16. 916
    Lindsay
    Posted On December 19, 2013 at 5:47 pm

    Followed on pinterest: Clever Trickster Little Flower

  17. 917
    Lindsay
    Posted On December 19, 2013 at 5:47 pm

    Already subscribed to your emails

  18. 918
    Gitisha
    Posted On December 19, 2013 at 5:47 pm

    I would add a little curry powder and serve it with rice.

  19. 919
    Keyausha King
    Posted On December 19, 2013 at 5:48 pm

    I would add figs to the jam or possibly berries.  

  20. 920
    raizy
    Posted On December 19, 2013 at 5:59 pm

    Definitely in a grilled cheese sandwich! 

  21. 921
    Posted On December 19, 2013 at 6:02 pm

    To make it my own: I would nix the sweetness and make it savory.  I’m thinking Worcester Sauce as a potential alternative ingredient, among others.

  22. 922
    Renee
    Posted On December 19, 2013 at 6:02 pm

    I wouldn’t change it, it sounds perfect as is.

  23. 923
    Posted On December 19, 2013 at 6:04 pm

    Following both on Pinterest – flourandfancy

  24. 924
    Renee
    Posted On December 19, 2013 at 6:04 pm

    Already subscribed.

  25. 925
    Tina W
    Posted On December 19, 2013 at 6:06 pm

    I would make a panini with the jam, thin sliced roast beef and gruyere.

  26. 926
    Tina W
    Posted On December 19, 2013 at 6:07 pm

    Email subscriber.

  27. 927
    Tina W
    Posted On December 19, 2013 at 6:08 pm
  28. 928
    Sevtap
    Posted On December 19, 2013 at 6:09 pm

    Hmmm I think the first thing came to my mind is that not what I would do to it its what I would make with it; I would make a delicious yeast dough. I would place the onion jam in between two layers of this dough with feta cheese and parsley and yummmm :) 

  29. 929
    Tina W
    Posted On December 19, 2013 at 6:12 pm

    Follow both on Pinterests;
    http://www.pinterest.com/tinawoo/

  30. 930
    Sevtap
    Posted On December 19, 2013 at 6:15 pm

    subscribed!!!

  31. 931
    Jessica
    Posted On December 19, 2013 at 6:29 pm

    I’d make crostinis with goat cheese – a perfect app for my upcoming holiday party!

  32. 932
    Jessica
    Posted On December 19, 2013 at 6:29 pm

    I already subscribe and like on FB.

  33. 933
    Chrissy
    Posted On December 19, 2013 at 6:31 pm

    I’d use the peach balsamic vinegar I impulse bought at a farmers market 

  34. 934
    ChrisC
    Posted On December 19, 2013 at 7:00 pm

    Thanbks for this recipe. I will now try and make it myself instead of finding a specialty retailer who sells this jam. It is fabulous as a condiment with beef or just on some bread.

  35. 935
    Candy Newby
    Posted On December 19, 2013 at 7:00 pm

    I think I would have to try this with my pork tenderloin. And as an appetizer with goat cheese and crackers. Definitely.

  36. 936
    Candy Newby
    Posted On December 19, 2013 at 7:02 pm

    Subscribed. =)

  37. 937
    Maura in CT
    Posted On December 19, 2013 at 7:02 pm

    I can think of so many ways to use this-sounds so yummy! First I would add a little heat-maybe some pickled jalapenos or  a serrano. I make a ricotta & mozzarella pie with pancetta and sundried tomatoes that would taste even better with a bit of this. A nice grilled cheese or a with a french dip roast beef sandwich. Definitely adding it the next time I make Roast Pork! Thank you for the recipe-so happy to have found your site! Merry Christmas!

  38. 938
    Candy Newby
    Posted On December 19, 2013 at 7:03 pm

    Following you on Pinterest. Candy Newby is my Pinterest name.

  39. 939
    Candy Newby
    Posted On December 19, 2013 at 7:04 pm

    Following Anolon on Pinterest. Candy Newby

  40. 940
    Sarahj
    Posted On December 19, 2013 at 7:26 pm

    An omelet with onion jam and swiss cheese – a wonderful way to start the day!

  41. 941
    Erin H
    Posted On December 19, 2013 at 7:59 pm

    I’d leave out the rosemary. I’m not a fan. It might be good to reduce the balsamic vinegar before adding it. Maybe mixing the finished product with cream cheese and putting it on a bagel. Parmesan or asiago. Maybe putting it on chicken.

  42. 942
    Claire
    Posted On December 19, 2013 at 8:00 pm

    White pizza! A whole-grain crust, onion jam, gruyere, bacon, and thyme. 

  43. 943
    Erin H
    Posted On December 19, 2013 at 8:02 pm

    I’m a subscriber!

  44. 944
    Daniela
    Posted On December 19, 2013 at 8:10 pm

    Add a little cognac or brandy and sautee with pork chops

  45. 945
    Posted On December 19, 2013 at 8:23 pm

    This would probably be quite tasty folded into some goat cheese and stuffed into some gougeres. yum!

  46. 946
    yvonne rorie
    Posted On December 19, 2013 at 8:24 pm

    pinterest name: Yvonne subscribe to email: yvonne.m.rorie@hud.gov this would be great with cilantro and lime on grilled chicken

  47. 947
    Posted On December 19, 2013 at 8:30 pm

    Tweet is accomplished. I follow you both on the twitters & of course I’m a subscriber. Check.

  48. 948
    Trinity
    Posted On December 19, 2013 at 8:36 pm

    I’d add a thinly sliced green apple as well. This recipe made my mouth water! Looking forward to trying this. 

  49. 949
    nicole
    Posted On December 19, 2013 at 8:41 pm

    I would serve it on warm bree with homemade sourdough

  50. 950
    Debbie Lochner
    Posted On December 19, 2013 at 8:44 pm

    White pizza with olives!

  51. 951
    Debbie Lochner
    Posted On December 19, 2013 at 8:47 pm

    subscribed!

  52. 952
    michele nicastro
    Posted On December 19, 2013 at 8:49 pm

    i would put it on grilled cheese – yum!

  53. 953
    ladyinieda
    Posted On December 19, 2013 at 8:55 pm

    I subscribe to emails, and I follow you on pinterest under the username ladyinieda.

    I would add sour cream and use it as an onion dip. Sounds delicious!

  54. 954
    erin
    Posted On December 19, 2013 at 9:23 pm

    I would add it to philly cheesesteaks

  55. 955
    erin
    Posted On December 19, 2013 at 9:23 pm

    I am an email subscriber

  56. 956
    Posted On December 19, 2013 at 9:58 pm

    I bet that would be good mixed into a burger.

  57. 957
    Posted On December 19, 2013 at 9:59 pm

    I follow you both on pinterest – thespiffycookie

  58. 958
    Erin R in Oregon
    Posted On December 19, 2013 at 10:07 pm

    It sounds delicious as is, but I might try it without the balsamic and adding some peppers… Then slathering it all over a cheddary biscuit :)

  59. 959
    Erin R in Oregon
    Posted On December 19, 2013 at 10:08 pm

    I follow love and olive oil and analon on Pinterest @erinrigsby

  60. 960
    Posted On December 19, 2013 at 10:08 pm

    I tweeted

  61. 961
    Marie
    Posted On December 19, 2013 at 11:01 pm

    This sounds delicious! I would use it in my quesadillas!

  62. 962
    Marie
    Posted On December 19, 2013 at 11:02 pm

    I subscribe! :)

  63. 963
    Marie
    Posted On December 19, 2013 at 11:03 pm

    I follow on pinterest @maries724

  64. 964
    Elizabeth
    Posted On December 19, 2013 at 11:43 pm

    I would add garlic and serve over goat cheese with crackers! This recipe looks amazing! 

  65. 965
    Charlene
    Posted On December 20, 2013 at 4:45 am

    I would add cranberries! I think they are a nice addition to most everything. I already subscribe via facebook. Would love to win this set….thanks!

  66. 966
    Charlene
    Posted On December 20, 2013 at 4:53 am

    I just subscribed to the email just to be sure!! Wouldn’t want to miss out on a technicality! thanks….

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