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.


Did you make this recipe?

Let us know what you think!
Leave a Comment or share a photo on Instagram with the hashtag #loveandoliveoil.

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

  2. I subscribe to your emails! 

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

  4. I would actually eat it straight out of the jar

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

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

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

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

  10. Use it as a relish on side

  11. On a turkey sub and on a white pizza

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

  13. I subscribe to your emails

  14. Put it in a crescent roll and top with cheese

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

  16. 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. 

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

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

  19. email subscriber
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  20. I follow both on twitter @sharonjo2
    Tweet: https://twitter.com/sharonjo2/status/411882746877734912

  21. Pinterest: Marcy Hosket

  22. 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!

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  24. 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.

  25. I would use it on my mushroom omelet.

  26. Put it on a panini

  27. using herbs I grow

  28. I think it would make a killer crepe filling!

  29. I subscribe to your newsletter!

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

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

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

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

  34. serve it with a pork roast.

  35. Make it sweet and spicy with red pepper flake 

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

  37. 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!

  38. I subscribed to your page: getsunshine2000@yahoo.com

  39. Following you and Analon on Pinterest too!

    My username: imspecialk

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

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

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

  43. with a grilled cheese.

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

  45. i Follow @loveandoliveoil and @Anolon on twitter and i tweeted 
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  46. I follow both Love & Olive Oil and Anolon® on Pinterest (calliope_123)

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  48. 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

  49. 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.

  50. I subscribe by email. 

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

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

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

  54. I follow both on Pinterest as floridabeef.

  55. I’d add some scallions or garlic.  Maybe.

  56. I’m subscribed via email

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

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

  60. I would add it to a yummy omelet with salsa.

  61. 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 !

  62. I follow you on Pinterest 

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  65. I would serve it over cream cheese with homemade breadsticks.

  66. 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

  67. I would use it on a grilled tenderloin steak!

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

  69. 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 

  70. 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

  71. pinterest.com/tdawn62

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

  73. I’d experiment with adding a little wine to it

  74. I’m already subscribed to your email newsletter

  75. I would add garlic- this needs a little!

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

  77. 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!

  78. 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!

  79. Bonus entry, I have subscribed.

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

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

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

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

  84. 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.

  85. I subscribe to your emails.

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

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

  88. I follow @loveandoliveoil and @Anolon on Pinterest.
    orchidlady01pin

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

  90. i subcribe

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

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

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

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

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

  97. 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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