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.
Did you make this recipe?
Let us know what you think!
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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.
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Sounds great all ready but I may add some mustard seeds
I would add a little heat to it by adding some jalapeno to it!
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I would make it into french onion soup. Onion jam makes the best soup, no stock required.
My husband makes some really good grilled chicken with onion so I think this would taste great on his grilled chicken.
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This sounds great – if only could get someone to slice up all those onions for me.
Try a different herb like thyme and add garlic
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!
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I would package in little jars and give to holiday guests to take with them.
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!
I could see this being really amazing in a bake brie en croute! Perfect for the holidays!
I would substitute Agave syrup for the brown sugar. I have had good results using agave syrup in my jams.
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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!
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My family likes a little heat, so I’d add some red pepper flakes. This would be perfect for grilled hamburgers.
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I’m seeing this on a fresh baked biscuit with some brie!
Maybe a balsamic, strawberry and onion jam?!
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I would make a BLT with sprouted grain brain and spread the onion jam on it to make a BLTO!
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!
I would add it to our “breakfast for dinner” meals, on a biscuit.
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!
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I’d put the jam on pizza with a bit of goat cheese. Yummy!
I would use a flavored balsamic like cranberry balsamic for the holidays and serve on crostini with goat cheese
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I’d add just a pinch of ground ghost pepper to give it a kick of heat
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!
I think this would be really tasty in a Chinese bun as a filling. Or even dumplings/potstickers!
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In reading your recipe, I don’t see anything I would change. Can’t wait to try it!!
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!
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