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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 3 4 5 6 7 10
  1. 401
    Khanh
    Posted On December 14, 2013 at 2:57 am

    I’d love to put some of this jam on brie cheese and cracked pepper water crackers! 

  2. 402
    Khanh
    Posted On December 14, 2013 at 2:58 am

    I subscribe to your emails! 

  3. 403
    Khanh
    Posted On December 14, 2013 at 2:59 am

    I follow you both on Twitter and tweeted! (https://twitter.com/barkingbulltran/status/411782222643863554

  4. 404
    Khanh
    Posted On December 14, 2013 at 3:00 am

    I follow you both on Pinterest! (Khanh Tran – barkingbull) 

  5. 405
    Posted On December 14, 2013 at 4:25 am

    YUM!
    I may do it with purple onions & put it on fish!

  6. 406
    Posted On December 14, 2013 at 4:40 am

    I would actually eat it straight out of the jar

  7. 407
    Kathy M
    Posted On December 14, 2013 at 5:03 am

    On a cheeseburger or with cream cheese and crackers for an appitizer.

  8. 408
    Anne D.
    Posted On December 14, 2013 at 6:24 am

    I would add it to a grilled cheese sandwich with sharp irish cheddar and apples!

  9. 409
    Anne D.
    Posted On December 14, 2013 at 6:25 am

    I have subscribed to your emails.

  10. 410
    Mira
    Posted On December 14, 2013 at 7:14 am

    I’d recreate my favorite turkey and asiago Panini adding a generous layer of this jam. 

  11. 411
    Roger Harder
    Posted On December 14, 2013 at 7:17 am

    Use it as a relish on side

  12. 412
    Debi
    Posted On December 14, 2013 at 7:23 am

    On a turkey sub and on a white pizza

  13. 413
    Karen
    Posted On December 14, 2013 at 7:34 am

    I would love to serve this on some baked brie- would be amazing!

  14. 414
    Deb V
    Posted On December 14, 2013 at 9:00 am

    I subscribe to your emails

  15. 415
    Deb V
    Posted On December 14, 2013 at 9:02 am

    Put it in a crescent roll and top with cheese

  16. 416
    Kim
    Posted On December 14, 2013 at 9:12 am

    I would add some port and maybe some raisins to make it a little sweeter.:)

  17. 417
    Jennifer in KS
    Posted On December 14, 2013 at 9:21 am

    I’m not reading any other comments ’cause I don’t want to know if my idea has been taken. I would add some ground horseradish to it, and smear it all over a rib roast or a pork roast. And I think I definitely will! Thanks for the chance to win. 

  18. 418
    Jennifer in KS
    Posted On December 14, 2013 at 9:24 am

    Aaaaand, I follow on Pinterest as Jennifer S. Cheers!

  19. 419
    sharonjo
    Posted On December 14, 2013 at 9:37 am

    I might try adding some stout (Guinness) to the pot and see what happens. Thank you!

  20. 420
    sharonjo
    Posted On December 14, 2013 at 9:38 am

    email subscriber
    sharonjo at gwtc dot net

  21. 421
    sharonjo
    Posted On December 14, 2013 at 9:39 am

    I follow both on twitter @sharonjo2
    Tweet: https://twitter.com/sharonjo2/status/411882746877734912

  22. 422
    sharonjo
    Posted On December 14, 2013 at 9:40 am

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

  23. 423
    Marcy
    Posted On December 14, 2013 at 10:09 am

    Pinterest: Marcy Hosket

  24. 424
    Erin B.
    Posted On December 14, 2013 at 10:17 am

    I would serve the jam with a juicy steak! I don’t have a large enough skillet to make it now, so it would be awesome to win!

  25. 425
    Erin B.
    Posted On December 14, 2013 at 10:18 am

    Already subscribed to your newsletter!

  26. 426
    Posted On December 14, 2013 at 10:18 am

    Not sure that there’s anything that could/should be changed with this one!  I might try a touch of lemon or orange zest at the end though.

  27. 427
    Robin Towse
    Posted On December 14, 2013 at 10:19 am

    I would use it on my mushroom omelet.

  28. 428
    Amy R
    Posted On December 14, 2013 at 10:19 am

    Put it on a panini

  29. 429
    Brenda
    Posted On December 14, 2013 at 10:45 am

    using herbs I grow

  30. 430
    EllenQ
    Posted On December 14, 2013 at 11:05 am

    I think it would make a killer crepe filling!

  31. 431
    EllenQ
    Posted On December 14, 2013 at 11:06 am

    I subscribe to your newsletter!

  32. 432
    Jenny
    Posted On December 14, 2013 at 11:21 am

    I would make it as is!  And put it on toast, or on top of sweet mashed potatoes

  33. 433
    Posted On December 14, 2013 at 11:22 am

    I’d smear this on a grilled cheese sandwich! :) 

  34. 434
    Christina Constantine
    Posted On December 14, 2013 at 11:34 am

    would use with cream cheese & crackers as an appetizer, now my mouth is watering!!!

  35. 435
    Shilpa
    Posted On December 14, 2013 at 11:41 am

    I’d serve it alongside some homemade lamb samosas for a little Indian fusion twist. 

  36. 436
    David Eckels
    Posted On December 14, 2013 at 11:44 am

    serve it with a pork roast.

  37. 437
    Emily R.
    Posted On December 14, 2013 at 11:46 am

    Make it sweet and spicy with red pepper flake 

  38. 438
    Emily R.
    Posted On December 14, 2013 at 11:47 am

    I subscribe via email (as orbitpink -at- yahoo -dot- com)

  39. 439
    KAREN WALKER
    Posted On December 14, 2013 at 11:54 am

    I never deviate from an original recipe until I’ve made it and tasted it so it’s hard to say how I might add to it to make it my own…..however, as much as I love onion, I can see myself making an absolute ton of this and even putting it in small, pretty jars with cute gift tags to use as gifts for friends. Love your page. Merry Christmas!

  40. 440
    KAREN WALKER
    Posted On December 14, 2013 at 11:56 am

    I subscribed to your page: getsunshine2000@yahoo.com

  41. 441
    KAREN WALKER
    Posted On December 14, 2013 at 11:56 am

    Following you and Analon on Pinterest too!

    My username: imspecialk

  42. 442
    Diane in Grove
    Posted On December 14, 2013 at 11:58 am

    I could use this jam in place of caramelized onions in my chopped liver recipe.

  43. 443
    Sam
    Posted On December 14, 2013 at 12:00 pm

    I made something similar to this recently when I caramelized onions and leeks with thyme and rosemary in my slow cooker.

  44. 444
    anne hill
    Posted On December 14, 2013 at 12:05 pm

    i would omit the brown sugar, add garlic & use as a topping for potatoes, hot dogs, burgers, tater tots, and fries

  45. 445
    april brown
    Posted On December 14, 2013 at 12:06 pm

    with a grilled cheese.

  46. 446
    Anne hill
    Posted On December 14, 2013 at 12:06 pm

    I would make it my own by adding garlic and combining for a chile cheese topping for hot dogs, potatoes, fries, tater tots!

  47. 447
    anne hill
    Posted On December 14, 2013 at 12:07 pm

    i Follow @loveandoliveoil and @Anolon on twitter and i tweeted 
    https://twitter.com/janejoeyxo/status/411920239429828608

  48. 448
    anne hill
    Posted On December 14, 2013 at 12:08 pm

    I follow both Love & Olive Oil and Anolon® on Pinterest (calliope_123)

  49. 449
    anne hill
    Posted On December 14, 2013 at 12:09 pm

    i Subscribe to Love & Olive Oil via email

  50. 450
    Janice Dean
    Posted On December 14, 2013 at 12:10 pm

    I think the only thing I might add is a bit of crushed garlic when you are reducing it. It looks yummy! Thanks for sharing! Merry Christmas

  51. 451
    Mary W
    Posted On December 14, 2013 at 12:11 pm

    I would make this my own by using fresh rosemary that I grow year round in my garden. I might add a little more balsamic. This onion jam would be awesome on eggs.

  52. 452
    Mary W
    Posted On December 14, 2013 at 12:14 pm

    I subscribe by email. 

  53. 453
    Christina brioso
    Posted On December 14, 2013 at 12:16 pm

    I would spoon it on top of mini  muffin sized egg frittatas.

  54. 454
    Mary W
    Posted On December 14, 2013 at 12:16 pm

    I follow both on Twitter and posted : https://twitter.com/cowladydeland/status/411922375442059264

  55. 455
    gerry gollwitzer
    Posted On December 14, 2013 at 12:17 pm

    The jam sounds great. I would probably add some lime zest to make it my own.

  56. 456
    Mary W
    Posted On December 14, 2013 at 12:18 pm

    I follow both on Pinterest as floridabeef.

  57. 457
    Linda K.
    Posted On December 14, 2013 at 12:22 pm

    I’d add some scallions or garlic.  Maybe.

  58. 458
    Linda K.
    Posted On December 14, 2013 at 12:23 pm

    I’m subscribed via email

  59. 459
    Linda K.
    Posted On December 14, 2013 at 12:24 pm

    I tweeted: https://twitter.com/72Wanda72/status/411924468039036928

  60. 460
    Linda K.
    Posted On December 14, 2013 at 12:25 pm

    I follow both Pinterest sites: http://www.pinterest.com/k0522/

  61. 461
    Posted On December 14, 2013 at 12:26 pm

    …served on a juicy hamburger…hot off the grill!!

  62. 462
    Cindy Corey
    Posted On December 14, 2013 at 12:27 pm

    I would add it to a yummy omelet with salsa.

  63. 463
    Terri C
    Posted On December 14, 2013 at 12:45 pm

    I’d probably leave out the rosemary because my family isn’t a fan of it. I would use this for so many things!  On broiled French bread with a little cheese, on pizza, sandwiches, in meatloaf. I’d use it like a pickle on my sandwiches !

  64. 464
    Terri C
    Posted On December 14, 2013 at 12:46 pm

    I follow you on Pinterest 

  65. 465
    Terri C
    Posted On December 14, 2013 at 12:47 pm

    I follow Anolon on Pinterest 

  66. 466
    Terri C
    Posted On December 14, 2013 at 12:49 pm

    Subscribe to your email.

  67. 467
    Lori
    Posted On December 14, 2013 at 12:59 pm

    I would serve it over cream cheese with homemade breadsticks.

  68. 468
    Daniel
    Posted On December 14, 2013 at 1:07 pm

    I would put it on a toasted bagel with olive tepenade and feta cheese and maybe some fresh sliced tomato and chives topped with a drizzle of EV Olive Oil.
    Pintrest name: DanReynolds4

  69. 469
    Pamela S.
    Posted On December 14, 2013 at 1:14 pm

    I would use it on a grilled tenderloin steak!

  70. 470
    LeAnn
    Posted On December 14, 2013 at 1:39 pm

    I would add some honey and then use it to top some of the Germans from Russia dough dishes.  Delicious! 

  71. 471
    Posted On December 14, 2013 at 2:11 pm

    I would try this on those little cracker from Trader Joe’s (you know the ones with bits of dried fruit in them?), with some goat cheese spread on them, and serve them at book group…which is exactly what I am going to do this week! Thank you for the idea!

    Tammy 

  72. 472
    Kimberly Snyder
    Posted On December 14, 2013 at 2:13 pm

    I would like to add some chopped Figs for a little more color and sweetness, I think this would be wonderful with my fav slow roasted rosemary pork loin.
    Followed/tweeted via  @isllandkimmi_xx
    followed on pinterest, username islandkimmi

  73. 473
    Tracy Moore
    Posted On December 14, 2013 at 2:46 pm

    pinterest.com/tdawn62

  74. 474
    Tracy Moore
    Posted On December 14, 2013 at 2:46 pm
  75. 475
    Tracy Moore
    Posted On December 14, 2013 at 2:47 pm

    I would use this jam with fresh garden ripe tomatoes and make a bruschetta.

  76. 476
    Judy Markadakis
    Posted On December 14, 2013 at 2:53 pm

    I’d experiment with adding a little wine to it

  77. 477
    Judy Markadakis
    Posted On December 14, 2013 at 2:55 pm

    I’m already subscribed to your email newsletter

  78. 478
    Natalie
    Posted On December 14, 2013 at 3:08 pm

    I would add garlic- this needs a little!

  79. 479
    Morgen Johnson
    Posted On December 14, 2013 at 3:20 pm

    Use on baked gourmet nachos. Crispy tostada shells, fresh jalapeño, cilantro, cheese and this onion jam, yum!

  80. 480
    jessica H
    Posted On December 14, 2013 at 3:28 pm

    I would add some red wine to the jam as it reduxes. Then j would put the jam on a white pizza topped with goat cheese, proscuitto, mozz, dried figs and rosemary- yum!

  81. 481
    Patricia
    Posted On December 14, 2013 at 3:29 pm

    Oh, I don’t think I’d change a thing! In fact, I need a hostess gift for tomorrow and this will be just the ticket!

  82. 482
    Patricia
    Posted On December 14, 2013 at 3:30 pm

    Bonus entry, I have subscribed.

  83. 483
    MartiC
    Posted On December 14, 2013 at 3:42 pm

    I think this onion jam would be totally tasty on my scrambled eggs,

  84. 484
    Sharon
    Posted On December 14, 2013 at 3:43 pm

    Yours looks wonderful and so delicious 
    I might try honey instead of sugar
    Definitely trying this

  85. 485
    Posted On December 14, 2013 at 3:52 pm

    I would use it for a steak sandwich with some melted cheese!

  86. 486
    Melissa R.
    Posted On December 14, 2013 at 4:18 pm

    I would chop the onions and add chopped bacon. This would be great on just about anything!!
    Pinterest name: mrsrusler
    Twitter name: melrus

  87. 487
    Susan P.
    Posted On December 14, 2013 at 4:31 pm

    I have never made onion jam but it looks interesting. I’ve heard it’s delicious. I would have to try the recipe as is first before I messed around with it.

  88. 488
    Susan P.
    Posted On December 14, 2013 at 4:33 pm

    I subscribe to your emails.

  89. 489
    Susan P.
    Posted On December 14, 2013 at 4:35 pm

    I follow @loveandoliveoil and @Anolon on Twitter.
    Tweeted: https://twitter.com/orchidlady01/status/411987194992009217

  90. 490
    Lisa Sankiw
    Posted On December 14, 2013 at 4:35 pm

    I would cook bacon and use some of the drippings to sauté the onions and then add the bacon at the end

  91. 491
    Susan P.
    Posted On December 14, 2013 at 4:36 pm

    I follow @loveandoliveoil and @Anolon on Pinterest.
    orchidlady01pin

  92. 492
    Carol Roberts clark
    Posted On December 14, 2013 at 4:58 pm

    i would add some peppers and eat with some gravy and biscuits 

  93. 493
    Carol Roberts clark
    Posted On December 14, 2013 at 4:58 pm

    i subcribe

  94. 494
    Marilee
    Posted On December 14, 2013 at 5:26 pm

    This looks so delish!  I would spread in on bread for panini sandwiches, in particular toasted cheese.

  95. 495
    Marcia S.
    Posted On December 14, 2013 at 5:36 pm

    I would add mushrooms and service it on french bread with swiss cheese on top and broiled.

  96. 496
    Marcia S.
    Posted On December 14, 2013 at 5:38 pm

    I subscribe to your RSS feeds on Bloglovin.

  97. 497
    Marcia S.
    Posted On December 14, 2013 at 5:41 pm

    I follow your boards and Anolon’s on Pinterest. Marcia Snapp (mlsnap)

  98. 498
    Caren Surber
    Posted On December 14, 2013 at 5:45 pm

    I would add just a touch of garlic or just put it on garlic toast. It sounds sooooo good.

  99. 499
    Caren Surber
    Posted On December 14, 2013 at 5:48 pm

    pinterest.com/cscsurber   I follow and love the things on here.

  100. 500
    Kimberley Simpson
    Posted On December 14, 2013 at 5:49 pm

    Living in the Pacific Northwest I have access to wild chanterelle mushrooms. I would finely dice these and saute them along with sweet Walla Walla onions for an added woodsy taste!

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