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.

That's My Jam: Spring edition Now Available!

975 Comments Leave a Comment »

  1. Followed both on pinterest: raenstorm

  2. subscribed to your emails

  3. Following both on pinterest.  

  4. Following both on twitter and tweeted the message.

  5. I would add a little bacon or some chipotle for a little kick.

  6. I want it on a blue cheese burger…NOW!

  7. I will give it an indian touch by adding some cumin powder and may be cloves

  8. I am always a fan of adding nuts to savory spreads. I would love to taste this first, but toasted almond sound like they might work nicely! So yummy.

  9. would love to add that to a bison burger with smoked gouda + fried egg!

  10. I have been following you pins for a long time now! I love all the recipes.

  11. I follow on pinterest. 

  12. I would try it in a tart

  13. Would be great with bacon, and maybe some biscuits…

  14. great! :) I catch my chance to win;)

  15. I might add a little crushed red pepper to it…and include it in everything! Salads, on top of grilled chicken, on toasts for an appetizer, in a panini – everywhere!

  16. I’m already subscribed!

  17. Grilled cheese please!!

  18. Putting this on baguette would be perfect!

  19. I’m already subscribed!

  20. and I follow both you and Anolon on Twitter as @bonettmi

  21. I’d love to try it on a pizza!

  22. I’m an email subscriber.  

  23. …a d now I follow you both also on pinterest as Micol Bonetti!

  24. I think this onion jam would be delightful with something cheesy — like a grilled cheese sandwich. Yum!

  25. I follow both on Twitter and Tweeted.

  26. I am already one of your email subscribers :)

  27. I would try this with Amoretti pomegranate balsamic vinegar, add some bacon, or try some other herbs.

  28. I follow both on Pinterest.

  29. Already a subscriber :)

  30. I’d serve it as an appetizer, on top of warm brie cheese, with crackers

  31. I subscribe to your blog via e-mail

  32. I follow both of you on Twitter and tweeted:

  33. I would add 1-2 tbsp of dried cranberry to this jam to add some more sweet. It will be delicious with pita bread. 

  34. I subscribe to your email

  35. Folow you both on pinterest

  36. Pinterest name: rabidwire

  37. I would try baking inside Brie

  38. I would put this on hamburgers, sounds so good!

  39. To “make it my own”, I would serve a bit of this hot over really good steaks, cooked medium rare with salt and pepper. 

  40. I would serve the onion jam on top of pierogies.  Yummy!

  41. i followed both on twitter and tweeted: @wasabilimeful

  42. I follow both on pinterest, my username is: Kazoozle

  43. I’m not a huge Rosemary fan so i would switch that out for maybe thyme.

  44. I would use sweet Vidalia onions in the recipe to make it my own!

  45. I subscribe to Love & Olive Oil via email

  46. To add some fresh rosemary and then put it on top of chicken breaded.

  47. I’d add some tomatoes to make it a savory, sweet, & vinegary tomato onion jam!

  48. I subscribe to Love and Olive Oil e-mails.

  49. I follow Love and Olive Oil and Anolon on Pinterest.

  50. I would put the onion jam with spicy tofu and shrimp over rice. Mmmm, great recipe and giveaway. Thanks for the chance. 

  51. I would use maple balsamic I bought recently.  Your jam looks lovely,.

  52. I subscribe to Love & Olive Oil.

  53. I follow you both on pinterest – Jenny Hartin

  54. I might throw some carmelized garlic in there, too. Just for fun.

  55. I subscribe via email!

  56. I am thinking a little chipotle would be great. I would love it on a grilled dog.

  57. I get email updates.

  58. I would use the onion jam in a grilled cheese sandwich! This would be a grown-up sandwich, with fancy cheeses, plus the onion jam smooshed in between. Panini style, oh yeah. 

  59. I follow you and Anolon on pinterest! My username is @mgerloff818

  60. I would put it with Brie and some fig jam on crostini. Yum!

  61. I’m an email subscriber. 

  62. I  follow both on Pinterest.

  63. I would use my homemade red wine vinegar and thyme.

  64. I would keep it simple and pour it over a block of cream cheese and serve with toasted baguettes. I am DROOLING over this and will be making it this weekend!!

  65. I also follow you on Pintrist

  66. I’d totally add some bacon :)

  67. I subscribe to Love and Olive Oil via email

  68. I subscribed via email. I am also inspired by ideas in the comments. Great!

  69. I would use it as an appitizer: top crusty bread that has been brushed with a little garlic oil/butter and grilled, then the onion jam and a little cheese. Something creamy like a goat. Or Parm. Yumm!

  70. Subscribe via e-mail. I would add some chopped sun dried tomatoes (packed in oil) and serve as relish over sausage/weiner in bun – Great American Hot Dog style!

  71. This sounds fabulous, I think this would compliment well the shredded Italian beef I just made last night – might need to run to the store to make this for the leftovers.

    p.s. I’m dying to get that Goat Cheese Biscuit recipe, couldn’t find it?! These look different from the ones pictured with the Curied Sweet Potato Soup and Goat Cheese Biscuits….

  72. I would love to add in some sage versus the rosemary – it would be delish on a turkey sandwich!

  73. I subscribe to emails!

  74. I’ve followed both accounts on Pinterest,

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  76. I would put a dollop of this jam on a plate.  Then I would put a perfectly cooked filet mignon on it and THEN I would sprinkle some good, soft gorgonzola on top of that.  THEN I would eat it.  

  77.  This sounds great.  My first thought was to incorporate it into a flat bread. 

  78. I get your emails already.  They’re very inspirational in my kitchen.

  79. I follow you and followed Anolon on twitter


  80. And Pinterest.  @DelicateFlowah

  81. I’m already subscribed to your blog!

  82. Maybe add a few more herbs and bake on puff pastry and serve as a tart? delicious!! that is how I would make it my own! :)

  83. I am already subscribed via email (

  84. I Follow both Love & Olive Oil and Anolon® on Pinterest. My pinterest user name: aleedallas

  85. Yummm!!! Gonna make it for the holidays and use it as a topping on a grilled lamb burger with arugula and horseradish creme fraiche. Nothing better than rosemary and lamb.

  86. i would put it in pasta!

  87. i receive your emails!

  88. i follow on pinterest!! kkach23

  89. I bake bread for our local Farmer’s Market, so I’d love to bake this in a light loaf that I usually make with Rosemary and Olive Oil, but I’d put this fabulous sounding jam in instead – what a super combination of flavors!

  90. I would leave it as is but add avocados bc they make everything better!

  91. I subscribe via email!

  92. I followed on Pinterest. Kris933

  93. Instead of the balsamic vinegar I would use a red wine reduction!

  94. I’m thinking the onion jam would be great on top of focaccia with some shaved parmesan, or on ricotta-topped bruschetta. 
    I am already a subscriber (3 years and counting!).

  95. I know that it sounds crazy but I learned this from cooking a lot of Indian food (these flavors go together); I would add golden raisins.

  96. I would slice a small Brie wheel in half spread the onion jam in the middle of cheese, close the wheel. Then, spread more of the onion goodness all over the rind, wrap the Brie with puff pastry and bake. Making this tonight can’t wait, btw there will also be wine! Thanks for all the kitchen inspiration!!!

  97. I have to admit I’ve never  had onion jam so I would probably start with something basic like in some paninis!

  98. I subscribe to Love & Olive Oil via email to this box: annazed10 [at] yahoo [dot] com.

  99. I follow @loveandoliveoil and @Anolon on Twitter where I am @AnnaZed; and I posted a tweet:

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