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.
I would put the onion jam with spicy tofu and shrimp over rice. Mmmm, great recipe and giveaway. Thanks for the chance.
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I’d add some tomatoes to make it a savory, sweet, & vinegary tomato onion jam!
To add some fresh rosemary and then put it on top of chicken breaded.
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I would use sweet Vidalia onions in the recipe to make it my own!
I’m not a huge Rosemary fan so i would switch that out for maybe thyme.
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I would serve the onion jam on top of pierogies. Yummy!
To “make it my own”, I would serve a bit of this hot over really good steaks, cooked medium rare with salt and pepper.
I would put this on hamburgers, sounds so good!
I would try baking inside Brie
Brie and puff pastry
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I would add 1-2 tbsp of dried cranberry to this jam to add some more sweet. It will be delicious with pita bread.
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I’d serve it as an appetizer, on top of warm brie cheese, with crackers
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I would try this with Amoretti pomegranate balsamic vinegar, add some bacon, or try some other herbs.
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I think this onion jam would be delightful with something cheesy — like a grilled cheese sandwich. Yum!
…a d now I follow you both also on pinterest as Micol Bonetti!
:)
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I’d love to try it on a pizza!
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Putting this on baguette would be perfect!
Grilled cheese please!!
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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!
great! :) I catch my chance to win;)
Would be great with bacon, and maybe some biscuits…
I would try it in a tart
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I have been following you pins for a long time now! I love all the recipes.
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would love to add that to a bison burger with smoked gouda + fried egg!
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.
I will give it an indian touch by adding some cumin powder and may be cloves
I want it on a blue cheese burger…NOW!
I would add a little bacon or some chipotle for a little kick.
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