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


  • 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


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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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 Leave a Comment »

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

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

  3. I Follow both Love & Olive Oil and Anolon on pinterest Stephanie Phelps

  4. 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!

  5. 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!

  6. I follow both on pinterest alicia_b_jordan

  7. 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.

  8. I would make it my own by skipping the rosemary

  9. 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

  10. 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.

  11. I subscribe via email.

  12. I already subscribed via email :)

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

  14. I follow you and analon on pinterest.

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

  16. I subscribe to your email.

  17. Follow both on pinterest!  yvshumak is my username!

  18. @KDFF follows you both on twitter and tweeted at

  19. I pinned both

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

  21. I subscribe to your e-mail

  22. karengdel follows you both on Twitter

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

  24. 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.

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

  26. 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.

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

  28. also subscribed via email

  29. 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!

  30. …and followed both on Pinterest (username = theobacn)

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

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

  33. Following on Pinterest

  34. I already subscribe to your emails!

  35. Or incorporate into a French Onion Soup

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

  37. Following both on Twittee and have retweeted

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

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

  40. 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!

  41. 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!

  42. Following on Pinterest, name is:spizzirrin

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

  44. tweeted too!

  45. I would make it my own by using fresh thyme as the herb. Then I would put a slice of Butterkase cheese atop a toasted slice of baguette, pop it under the broiler, until the cheese was soft and melty, then top it with a dollop of this gorgeous Balsamic Onion Jam.

  46. I subscribe to Love and Olive Oil by email. :)

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

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

  49. I already subscribe via email.

  50. 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!!!

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

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

  53. Following on Pinterest – user name Stephonie6

  54. I am already subscribed via email.

  55. 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.

  56. I follow Love and Olive Oil on Pinterest as well as Analon.
    And I can’t get over what a fantastic give-away this is!! Thank you both for this chance to win. I have never in my life had a quality set of pans and I am 62 years old.

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

  58. 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! 

  59. I am already subscribed! 

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

  61. Probably an omelette with Brie and maybe bacon!

  62. I follow on Twitter and tweeted from atMBHinrichsen. 

  63. 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!

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

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

  66. I tweeted

  67. I follow on Twitter – @BexterK

  68. I also follow on Pinterest – BitesnBrews

  69. I would make it on a pizza!

  70. Following on Pinterest! Username: britainknee

  71. 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!

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

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

  74. 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!

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

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

  77. Also an e-mail subscriber :)

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

  79. 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…

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

  81. I subscribe to your email.

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

  83. I follow you both on twitter(kellydsaver) and tweeted

  84. I receive your emails

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

  86. I follow you both on pinterest(Kelly Saver)

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

  88. I follow you on Pinterest.

  89. I get your RSS feed, too.

  90. 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.

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

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