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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. 101
    Stephanie Phelps
    Posted On December 13, 2013 at 9:26 am
  2. 102
    Alicia J.
    Posted On December 13, 2013 at 9:27 am

    I think I’d use it with my sauteed pierogies.  

  3. 103
    Yelena Shumakova
    Posted On December 13, 2013 at 9:27 am

    I’d make little mini tarts with goat cheese and this wonderful onion jam in them! This recipe really has me salivating! <3  

  4. 104
    Stephanie Phelps
    Posted On December 13, 2013 at 9:28 am

    I Follow both Love & Olive Oil and Anolon on pinterest Stephanie Phelps
    /my4boysand1

  5. 105
    Sara P.
    Posted On December 13, 2013 at 9:28 am

    My mouth is literally watering right now. I would try this onion jam recipe on some cornmeal pancakes. That sounds like it would be wonderful! And thanks so much for the giveaway…my pans are on their last legs. Fingers crossed!

  6. 106
    Autumn
    Posted On December 13, 2013 at 9:28 am

    All I can think about is steak when I see this jam! I want a nice rare spicy seared steak with a spoonful of this beautiful onion jam and a small wedge of blue cheese on top. I know what I’m making for dinner on Saturday!

  7. 107
    Alicia J.
    Posted On December 13, 2013 at 9:29 am

    I follow both on pinterest alicia_b_jordan

  8. 108
    Mary Ann Donaghy
    Posted On December 13, 2013 at 9:30 am

    Oh my goodness, this would make a wonderful topping for miniature, savory muffins. Someone mentioned combing with sour cream to make a dip and that would be yummy too. I love getting your emails with so many wonderful recipes, ideas etc. Makes my day! Thanks so much.

  9. 109
    Karen D
    Posted On December 13, 2013 at 9:30 am

    I would make it my own by skipping the rosemary

  10. 110
    Chris Sorel
    Posted On December 13, 2013 at 9:30 am

    I make about the same but start with thick bacon chopped up and then continue as you do. At end I add 1/2 cup of aged cheddar before it cools

  11. 111
    Laura T.
    Posted On December 13, 2013 at 9:31 am

    I would put this on a sandwich. Maybe one with some nice medium rare roast beef and melted Havarti cheese on sourdough. Now my stomach is growling.

  12. 112
    Karen D
    Posted On December 13, 2013 at 9:31 am

    I subscribe via email.

  13. 113
    Yelena Shumakova
    Posted On December 13, 2013 at 9:31 am

    I already subscribed via email :) y.shumakova@gmail.com

  14. 114
    Mary Ann
    Posted On December 13, 2013 at 9:31 am

    I would mix it with horseradish and sour cream and serve it along side filet at Christmas.

  15. 115
    Mary Ann
    Posted On December 13, 2013 at 9:31 am

    I follow you and analon on pinterest.

  16. 116
    tammy cordery
    Posted On December 13, 2013 at 9:32 am

    I would put it in all my recipes. I hate onions but I think this will make me change my mind.

  17. 117
    Mary Ann
    Posted On December 13, 2013 at 9:32 am

    I subscribe to your email.

  18. 118
    Yelena Shumakova
    Posted On December 13, 2013 at 9:32 am

    Follow both on pinterest!  yvshumak is my username!

  19. 119
    Karen D
    Posted On December 13, 2013 at 9:32 am

    @KDFF follows you both on twitter and tweeted at https://twitter.com/KDFF/status/411518821078282240

  20. 120
    tammy cordery
    Posted On December 13, 2013 at 9:32 am

    I pinned both

  21. 121
    Posted On December 13, 2013 at 9:33 am

    I’d serve it over broiled figs on toast points.

  22. 122
    tammy cordery
    Posted On December 13, 2013 at 9:33 am

    I subscribe to your e-mail

  23. 123
    Karen D
    Posted On December 13, 2013 at 9:34 am

    karengdel follows you both on Twitter

  24. 124
    Trish
    Posted On December 13, 2013 at 9:35 am

    I’d use the jam Brit pub style ala cheese and pickled onion sandwich or Ploughman’s Lunch with a nice Cheddar and Baguette.

  25. 125
    Posted On December 13, 2013 at 9:36 am

    Excellent question. I tend to modify on the fly and I imagine I would with this too. It sounds amazing, but apple cider vinegar instead of balsamic, and sage instead of rosemary would be a new treat.

  26. 126
    Cecelia
    Posted On December 13, 2013 at 9:38 am

    I think I would place it on top of some cheddar cheese grits…mmmm…

  27. 127
    Beverly S
    Posted On December 13, 2013 at 9:39 am

    I subscribe to your emails ! I love vegetables and am always mixing sauces with my vegetables, so I would mix this with my steamed vegetables right before serving. Peas, okra, corn….many possibilities.

  28. 128
    Posted On December 13, 2013 at 9:39 am

    I would use it as a substitute for boring caramelized onions in my favorite ‘Bangers & Mash’ dish! Mmmm

  29. 129
    Cecelia
    Posted On December 13, 2013 at 9:39 am

    also subscribed via email

  30. 130
    Posted On December 13, 2013 at 9:40 am

    I would use this as a topping for baked brie and serve it with crispy rounds of toasted french bread. Perhaps add a few dried cranberries on top for a pop of holiday color. Yumm!

  31. 131
    Cecelia
    Posted On December 13, 2013 at 9:40 am

    …and followed both on Pinterest (username = theobacn)

  32. 132
    Nicole S.
    Posted On December 13, 2013 at 9:41 am

    I would take this jam and mix it in with some homemade pierogi’s!

  33. 133
    Posted On December 13, 2013 at 9:42 am

    Subscribed to L&OO

  34. 134
    Trish
    Posted On December 13, 2013 at 9:43 am

    I’d also use it to make a Tarte d’Alsace on puff pastry with bacon and gruyere

  35. 135
    Posted On December 13, 2013 at 9:43 am

    Following on Twitter

  36. 136
    Posted On December 13, 2013 at 9:43 am

    Following on Pinterest

  37. 137
    Nicole S.
    Posted On December 13, 2013 at 9:44 am

    I already subscribe to your emails!

  38. 138
    Trish
    Posted On December 13, 2013 at 9:45 am

    Or incorporate into a French Onion Soup

  39. 139
    Posted On December 13, 2013 at 9:45 am

    I’m a subscriber!

  40. 140
    Posted On December 13, 2013 at 9:46 am

    I would add some bourbon to make it a boozy onion jam. Because everything is better with bourbon!

  41. 141
    Nicole S.
    Posted On December 13, 2013 at 9:46 am

    Following both on Twittee and have retweeted

  42. 142
    Diana Cote
    Posted On December 13, 2013 at 9:47 am

    I would add some figs to it. I could see it going really well with bacon too. :D yum yum yum!

  43. 143
    Starla Johnston
    Posted On December 13, 2013 at 9:48 am

    This sounds so good.  Great for a late afternoon snack.

  44. 144
    Posted On December 13, 2013 at 9:48 am

    I would use this as a topping for baked brie and serve it with crispy slices of toasted French bread. Maybe add some dried cranberries on top for a pop of holiday color! Yumm!

  45. 145
    Posted On December 13, 2013 at 9:48 am

    I actually make this a lot- I like to mix this with a little bit of yogurt or sour cream and use it a as dip. It is so good!
    Thanks for the giveaway!

  46. 146
    Nicole S.
    Posted On December 13, 2013 at 9:48 am

    Following on Pinterest, name is:spizzirrin

  47. 147
    Trish
    Posted On December 13, 2013 at 9:48 am

    Would also use it in a Pasta Carbonara with Pancetta or Bacon and Peas

  48. 148
    Posted On December 13, 2013 at 9:50 am
  49. 149
    Posted On December 13, 2013 at 9:50 am

    tweeted too!
    @FavPastaRecipes

  50. 150
    Posted On December 13, 2013 at 9:50 am

    already subscribed! 

  51. 151
    Itzia
    Posted On December 13, 2013 at 9:53 am

    I would add some heat to it and put it on a tuna melt.

  52. 152
    Melanie Roberts
    Posted On December 13, 2013 at 9:54 am

    Put this on hot buttered corn bread with red beans and rice. Yummy!

  53. 153
    Itzia
    Posted On December 13, 2013 at 9:54 am

    I already subscribe via email.

  54. 154
    Maureen Pesci
    Posted On December 13, 2013 at 9:54 am

    I love Love & Olive Oil!
    I have been following them for a really long time!!!
    I can’t wait to try this recipe.
    I would use my favorite Heirloom 
    Balsamic Vinegar.  From Modena, Italy
    Orchard Valley Farms & Market 
    Paonia, Colorado. Aged 18 years 
    And for good measure I would
     add a splash of good red wine!
    Yum yum yum!!!

  55. 155
    Itzia
    Posted On December 13, 2013 at 9:54 am
  56. 156
    Posted On December 13, 2013 at 9:54 am

    Sounds like this recipe would be delicious with some goat cheese!  

  57. 157
    Amanda
    Posted On December 13, 2013 at 9:55 am

    I would as an appetizer with bread and goat cheese. Simple but a classic and delicious combo!

  58. 158
    Posted On December 13, 2013 at 9:55 am

    Following on Pinterest – user name Stephonie6

  59. 159
    Diana Cote
    Posted On December 13, 2013 at 9:56 am

    I am already subscribed via email. ladybug.83@live.com

  60. 160
    Savannagal
    Posted On December 13, 2013 at 9:57 am

    I would add clove. I love the taste and smell of clove. My mother made a wonderful tomato jam with clove that I literally ate out of the jar with a spoon. I don’t know if the clove would work well with this recipe, but I’d give it a try and find out. Thanks much for the wonderful giveaway.

  61. 161
    GuRLiee
    Posted On December 13, 2013 at 9:59 am

    I might try this with some pasta, pancetta and egg for a breakfast dish

  62. 162
    Posted On December 13, 2013 at 10:01 am

    I’d mix some Greek yogurt, cucumber, and dill for a little tzatziki, spread the tzatkiki on the the top of some French bread, and then add the jam! 

  63. 163
    Posted On December 13, 2013 at 10:02 am

    I am already subscribed! 

  64. 164
    Posted On December 13, 2013 at 10:03 am

    I follow on Pinterest (my user name is my first and last name) as seen in my e-mail address. 

  65. 165
    Rae
    Posted On December 13, 2013 at 10:05 am

    Probably an omelette with Brie and maybe bacon!

  66. 166
    Posted On December 13, 2013 at 10:05 am

    I follow on Twitter and tweeted from atMBHinrichsen. 

  67. 167
    Posted On December 13, 2013 at 10:10 am

    We have an olive oil and balsamic vinegar store by us – I’d add a few different flavored vinegars and make a variety set of onion jam!

  68. 168
    Posted On December 13, 2013 at 10:10 am

    I would make a pressed sandwich with the onion jam, gruyere cheese and prosciutto on a really good bread.

  69. 169
    Mica
    Posted On December 13, 2013 at 10:10 am

    I would add figs to it and serve it with some cheese! Yumm!

  70. 170
    Posted On December 13, 2013 at 10:11 am

    I’m subcribed.

  71. 171
    Posted On December 13, 2013 at 10:12 am

    I tweeted https://twitter.com/sbonnin/status/411528871222063104

  72. 172
    Posted On December 13, 2013 at 10:13 am

    I follow on Twitter – @BexterK

  73. 173
    Posted On December 13, 2013 at 10:14 am

    I also follow on Pinterest – BitesnBrews

  74. 174
    Kristen
    Posted On December 13, 2013 at 10:17 am

    I would make it on a pizza!

  75. 175
    Posted On December 13, 2013 at 10:19 am

    I’d add some ginger!

  76. 176
    Posted On December 13, 2013 at 10:22 am

    Following on Pinterest! Username: britainknee

  77. 177
    Melinda
    Posted On December 13, 2013 at 10:23 am

    Honestly?  My boyfriend would eat this on anything.  I would keep a jar of this in the fridge at all times for emergency sprucing up of boring pizza, sandwiches, and perhaps even omelets. (Why does the word omelet look so weird?) YUM!

  78. 178
    Angel
    Posted On December 13, 2013 at 10:24 am

    I  would use this as is on mini pizzas for appetizers , it looks divine !!

  79. 179
    JG
    Posted On December 13, 2013 at 10:24 am

    Maybe add a few mustard seeds- either way I’d slather it on a thick roast beef sandwich

  80. 180
    Posted On December 13, 2013 at 10:24 am

    Rosemary is my all-time favorite herb, and I could probably eat a huge bowl of caramelized onions on its own! If I were to put my own spin on this (although it sounds amazing as is), I might add some figs, since I love them with rosemary. This sounds like it would make a killer condiment on grilled cheese!

  81. 181
    Mel M.
    Posted On December 13, 2013 at 10:25 am

    I’d serve it on grilled spicy chicken sausages. Yum! :)

  82. 182
    Posted On December 13, 2013 at 10:26 am

    I’d top a homemade bean burger with this jam….yum!

  83. 183
    Posted On December 13, 2013 at 10:26 am

    Also an e-mail subscriber :)

  84. 184
    Kelly D
    Posted On December 13, 2013 at 10:31 am

    I also like garlic so I would add some ground garlic, looks great!

  85. 185
    Michelle Nadalin
    Posted On December 13, 2013 at 10:31 am

    Oh my, can’t wait to try this….with most everything…roast beef sandwich, grilled cheese, with goat cheese and pasta. Maybe add a bit of red wine vinegar to add a twist…

  86. 186
    Michelle Nadalin
    Posted On December 13, 2013 at 10:32 am

    I’m subscribed via email. Love getting the emails!

  87. 187
    Kelly D
    Posted On December 13, 2013 at 10:32 am

    I subscribe to your email.

  88. 188
    Charlsey G
    Posted On December 13, 2013 at 10:33 am

    I would add a preserve and use it on a panini grilled cheese

  89. 189
    Kelly D
    Posted On December 13, 2013 at 10:34 am

    I follow you both on twitter(kellydsaver) and tweeted
    https://twitter.com/kellydsaver/status/411534278351015937

  90. 190
    Charlsey G
    Posted On December 13, 2013 at 10:34 am

    I receive your emails

  91. 191
    Michelle Nadalin
    Posted On December 13, 2013 at 10:34 am

    Following on pinterest – user name is my name as above.

  92. 192
    Kelly D
    Posted On December 13, 2013 at 10:34 am

    I follow you both on pinterest(Kelly Saver)

  93. 193
    Colleen
    Posted On December 13, 2013 at 10:37 am

    I would use it on a sandwich made with leftover turkey, homemade bread and  cranberry chutney–yum!  

  94. 194
    Colleen
    Posted On December 13, 2013 at 10:37 am

    I follow you on Pinterest.

  95. 195
    Colleen
    Posted On December 13, 2013 at 10:37 am

    I get your RSS feed, too.

  96. 196
    Jess Tracey
    Posted On December 13, 2013 at 10:37 am

    I would probably do something like add booze. Probably brandy, stirred in at the very end. Or maybe something smokier like good whiskey. Then put it on a filet mignon. Mmmm.

  97. 197
    Em Robin
    Posted On December 13, 2013 at 10:38 am

    I’d chop the onions smaller and add some cornstarch to thicken for use over grilled lamb chops.

  98. 198
    Mel M.
    Posted On December 13, 2013 at 10:40 am

    Followed both on pinterest: raenstorm

  99. 199
    Em Robin
    Posted On December 13, 2013 at 10:40 am

    subscribed to your emails

  100. 200
    Em Robin
    Posted On December 13, 2013 at 10:43 am

    Following both on pinterest.  
     emrobin60