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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. 201
    Em Robin
    Posted On December 13, 2013 at 10:44 am

    Following both on twitter and tweeted the message.

  2. 202
    Posted On December 13, 2013 at 10:44 am

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

  3. 203
    Jan R
    Posted On December 13, 2013 at 10:45 am

    I want it on a blue cheese burger…NOW!

  4. 204
    Vaishali
    Posted On December 13, 2013 at 10:48 am

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

  5. 205
    Posted On December 13, 2013 at 10:50 am

    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.

  6. 206
    sally
    Posted On December 13, 2013 at 10:50 am

    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.

  7. 207
    Posted On December 13, 2013 at 10:53 am

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

  8. 208
    Posted On December 13, 2013 at 10:53 am

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

  9. 209
    sally
    Posted On December 13, 2013 at 10:54 am

    I have been following you pins for a long time now! I love all the recipes.
    http://www.pinterest.com/sthompson1984/

  10. 210
    Posted On December 13, 2013 at 10:58 am

    I follow on pinterest. 

  11. 211
    Posted On December 13, 2013 at 10:58 am

    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.

    • Posted On December 13, 2013 at 11:00 am

      And my Pinterest name is Mary L

  12. 212
    Erica P
    Posted On December 13, 2013 at 11:00 am

    I would try it in a tart

    • Erica P
      Posted On December 13, 2013 at 11:04 am

      Following both on Pintrest.
      User name: eparks619

  13. 213
    Anne Marie
    Posted On December 13, 2013 at 11:17 am

    Would be great with bacon, and maybe some biscuits…

  14. 214
    micol
    Posted On December 13, 2013 at 11:20 am

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

  15. 215
    Mary
    Posted On December 13, 2013 at 11:20 am

    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. 216
    micol
    Posted On December 13, 2013 at 11:21 am

    I’m already subscribed!
    bonettmi@gmail.com

  17. 217
    mithaiwali
    Posted On December 13, 2013 at 11:21 am

    Grilled cheese please!!

  18. 218
    Stephanie B.
    Posted On December 13, 2013 at 11:22 am

    Putting this on baguette would be perfect!

  19. 219
    mithaiwali
    Posted On December 13, 2013 at 11:22 am

    I’m already subscribed! sanarawala@gmail.com

  20. 220
    micol
    Posted On December 13, 2013 at 11:24 am

    and I follow both you and Anolon on Twitter as @bonettmi
    :)

  21. 221
    Shelly
    Posted On December 13, 2013 at 11:27 am

    I’d love to try it on a pizza!

  22. 222
    Shelly
    Posted On December 13, 2013 at 11:27 am

    I’m an email subscriber.  

  23. 223
    micol
    Posted On December 13, 2013 at 11:28 am

    …a d now I follow you both also on pinterest as Micol Bonetti!
    :)

  24. 224
    Erin
    Posted On December 13, 2013 at 11:29 am

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

  25. 225
    Shelly
    Posted On December 13, 2013 at 11:29 am

    I follow both on Twitter and Tweeted.

  26. 226
    Erin
    Posted On December 13, 2013 at 11:29 am

    I am already one of your email subscribers :)

  27. 227
    Victoria
    Posted On December 13, 2013 at 11:29 am

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

  28. 228
    Shelly
    Posted On December 13, 2013 at 11:29 am

    I follow both on Pinterest.

  29. 229
    Victoria
    Posted On December 13, 2013 at 11:30 am

    Already a subscriber :)

  30. 230
    Posted On December 13, 2013 at 11:31 am

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

  31. 231
    Posted On December 13, 2013 at 11:31 am

    I subscribe to your blog via e-mail

  32. 232
    Posted On December 13, 2013 at 11:32 am

    I follow both of you on Twitter and tweeted: https://twitter.com/takeabiteblog/status/411548919269576704

  33. 233
    aparajita
    Posted On December 13, 2013 at 11:33 am

    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. 234
    Sandy Headtke
    Posted On December 13, 2013 at 11:35 am

    I subscribe to your email

  35. 235
    Sandy Headtke
    Posted On December 13, 2013 at 11:35 am

    Folow you both on pinterest

  36. 236
    Heather DeVoe
    Posted On December 13, 2013 at 11:35 am

    Pinterest name: rabidwire

  37. 237
    Sandy Headtke
    Posted On December 13, 2013 at 11:36 am

    I would try baking inside Brie

    • Sandy Headtke
      Posted On December 13, 2013 at 11:37 am

      Brie and puff pastry

  38. 238
    Marcy
    Posted On December 13, 2013 at 11:37 am

    I would put this on hamburgers, sounds so good!

  39. 239
    Heather DeVoe
    Posted On December 13, 2013 at 11:38 am

    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. 240
    Michele B
    Posted On December 13, 2013 at 11:40 am

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

  41. 241
    Diana Cote
    Posted On December 13, 2013 at 11:43 am

    i followed both on twitter and tweeted: @wasabilimeful

  42. 242
    Diana Cote
    Posted On December 13, 2013 at 11:44 am

    I follow both on pinterest, my username is: Kazoozle

  43. 243
    Carla
    Posted On December 13, 2013 at 11:44 am

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

  44. 244
    Stefany
    Posted On December 13, 2013 at 11:46 am

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

  45. 245
    Stefany
    Posted On December 13, 2013 at 11:48 am

    I subscribe to Love & Olive Oil via email

  46. 246
    Maureen
    Posted On December 13, 2013 at 11:51 am

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

  47. 247
    Posted On December 13, 2013 at 12:07 pm

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

  48. 248
    Posted On December 13, 2013 at 12:08 pm

    I subscribe to Love and Olive Oil e-mails.

  49. 249
    Posted On December 13, 2013 at 12:08 pm

    I follow Love and Olive Oil and Anolon on Pinterest.

  50. 250
    Kindra R.
    Posted On December 13, 2013 at 12:11 pm

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

  51. 251
    Posted On December 13, 2013 at 12:19 pm

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

  52. 252
    Posted On December 13, 2013 at 12:19 pm

    I subscribe to Love & Olive Oil.

  53. 254
    Posted On December 13, 2013 at 12:20 pm

    I follow you both on pinterest – Jenny Hartin

  54. 255
    Joni Thompson
    Posted On December 13, 2013 at 12:29 pm

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

  55. 256
    Joni Thompson
    Posted On December 13, 2013 at 12:30 pm

    I subscribe via email!

  56. 257
    Beth
    Posted On December 13, 2013 at 12:45 pm

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

  57. 258
    Beth
    Posted On December 13, 2013 at 12:45 pm

    I get email updates.

  58. 259
    Meg
    Posted On December 13, 2013 at 12:46 pm

    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. 260
    Meg
    Posted On December 13, 2013 at 12:47 pm

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

  60. 261
    MaryB
    Posted On December 13, 2013 at 12:54 pm

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

  61. 262
    MaryB
    Posted On December 13, 2013 at 12:56 pm

    I’m an email subscriber. 

  62. 263
    MaryB
    Posted On December 13, 2013 at 12:58 pm

    I  follow both on Pinterest. http://www.pinterest.com/okieinwa/

  63. 264
    Deanna
    Posted On December 13, 2013 at 1:02 pm

    I would use my homemade red wine vinegar and thyme.

  64. 265
    Carolyn
    Posted On December 13, 2013 at 1:04 pm

    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. 266
    Carolyn
    Posted On December 13, 2013 at 1:05 pm

    I also follow you on Pintrist

  66. 267
    Katie
    Posted On December 13, 2013 at 1:09 pm

    I’d totally add some bacon :)

  67. 268
    Meg
    Posted On December 13, 2013 at 1:11 pm

    I subscribe to Love and Olive Oil via email

  68. 269
    Deanna
    Posted On December 13, 2013 at 1:11 pm

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

  69. 270
    Jenelle
    Posted On December 13, 2013 at 1:24 pm

    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. 271
    Judith
    Posted On December 13, 2013 at 1:25 pm

    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. 272
    Lindsey Klavitter
    Posted On December 13, 2013 at 1:31 pm

    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. 273
    stefanie
    Posted On December 13, 2013 at 1:33 pm

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

  73. 274
    stefanie
    Posted On December 13, 2013 at 1:33 pm

    I subscribe to emails!

  74. 275
    Lindsey Klavitter
    Posted On December 13, 2013 at 1:34 pm

    I’ve followed both accounts on Pinterest, http://www.pinterest.com/lklavitter/

  75. 276
    Lindsey Klavitter
    Posted On December 13, 2013 at 1:35 pm

    Tweet successful! https://twitter.com/LindsKlav

  76. 277
    Judy
    Posted On December 13, 2013 at 1:37 pm

    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. 278
    Christi
    Posted On December 13, 2013 at 1:37 pm

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

  78. 279
    Judy
    Posted On December 13, 2013 at 1:38 pm

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

  79. 280
    Judy
    Posted On December 13, 2013 at 1:40 pm

    I follow you and followed Anolon on twitter

    @DelicateFlowah

  80. 281
    Judy
    Posted On December 13, 2013 at 1:40 pm

    And Pinterest.  @DelicateFlowah

  81. 282
    Lindsey Klavitter
    Posted On December 13, 2013 at 1:41 pm

    I’m already subscribed to your blog!

  82. 283
    Posted On December 13, 2013 at 1:54 pm

    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. 284
    Posted On December 13, 2013 at 1:56 pm

    I am already subscribed via email (hipfoodiemom@gmail.com)

  84. 285
    Posted On December 13, 2013 at 1:57 pm

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

  85. 286
    Posted On December 13, 2013 at 1:57 pm

    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. 287
    Kim
    Posted On December 13, 2013 at 1:57 pm

    i would put it in pasta!

  87. 288
    Kim
    Posted On December 13, 2013 at 1:58 pm

    i receive your emails!

  88. 289
    Robin Lowery
    Posted On December 13, 2013 at 1:59 pm

    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!

  89. 290
    Kim
    Posted On December 13, 2013 at 1:59 pm

    i follow on pinterest!! kkach23

  90. 291
    Kristen petty
    Posted On December 13, 2013 at 2:06 pm

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

  91. 292
    Kristen petty
    Posted On December 13, 2013 at 2:06 pm

    I subscribe via email!

  92. 293
    Kristen petty
    Posted On December 13, 2013 at 2:08 pm

    I followed on Pinterest. Kris933

  93. 294
    Susan
    Posted On December 13, 2013 at 2:11 pm

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

  94. 295
    Posted On December 13, 2013 at 2:20 pm

    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. 296
    Margot C
    Posted On December 13, 2013 at 2:25 pm

    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. 297
    Isela R????
    Posted On December 13, 2013 at 2:30 pm

    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. 298
    Posted On December 13, 2013 at 2:34 pm

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

  98. 299
    Margot C
    Posted On December 13, 2013 at 2:37 pm

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

  99. 300
    Margot C
    Posted On December 13, 2013 at 2:41 pm

    I follow @loveandoliveoil and @Anolon on Twitter where I am @AnnaZed; and I posted a tweet: https://twitter.com/AnnaZed/status/411596102731718657