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!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
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.
yum! I think that I´d try your recipe first before trying out any modifications, although I would probably use hazelnut oil instead of olive oil.
I’d swap the brown sugar for honey and add fresh thyme.
Pinterest username: lauraska
I tweeted! https://twitter.com/CookingInKenzo/status/411657745226416129
Pinterest for both are followed. Pinterest member name: emfrancken25.
Onion jam my own way…. I told my hubby about onion jam and he said “eww” too quickly (typical but then gobbles up all my cooking, and many recipes fr you) bc I’m dreaming up some added mango and ginger and finally figuring out how to make those delicious Indian chutneys. Perhaps w some apples instead of mango since they’ll be still in season. :-)
I would love, hug, and squeeze that Anolon set with cooking adventures. Pick me!
Subscribed to newsletter!
I would make it with my homegrown onions!
I would pan fry large rounds of potato and serve them with a dollop of this jam and some creme fraiche for a delicious appetizer!
Onion jam my own way…. I told my hubby about onion jam and he said “eww” too quickly bc I’m dreaming up some added mango and ginger and finally figuring out how to make those delicious Indian chutneys. Perhaps w some apples instead of mango since they’ll be still in season. :-)
I subscribe to the email already and would love, hug, and squeeze that Anolon set with cooking adventures. Pick me!
What a delicious recipe!
I would slice figs in half, add a large dollop of this jam and wrap it in proccuito carmalizing it all in the oven. Would make a sinfully delicious appetizer to serve.
I would use this jam on grilled cheese! Maybe paired with brie and thin slices of ham… mmmm :)
I follow you and Analon on Pinterest, my username is fabiola~notjustbaked.
Thanks!
I follow you and Analon on twitter and tweeted.
I subscribed to your email list!
This would be awesome to have! So, I’d make a pizza with the jam, top that with bacon and arugula. Mmm yum!
I’d love to put this in little tarts.
I follow both on pinterest
I might add some crumbled bacon if I thought it needed something else!
It sounds delicious as is, but I would try it as a “marinade” with baked fish!
Already subscribed
I would put on a blt! Looks delicious.
I follow both on pinterest
I subscribe with email….
Sounds like it would be great in fajitas.
I already follow both on Pinterest and recieve emails.
This looks good served on a crostini or maybe as a condiment on a burger. Love your recipes!
Love this onion jam, Lindsay! It would make such a delicious, unique holiday gift.
For updates, I’d definitely add some red wine in the mix. And I might do a spicier version with red pepper flake in it—just a pinch! I live in Walla Walla, so undoubtedly I’d use our Walla Walla Sweets for an extra sweet punch, the spice would cut that just right!
I already follow you on Pinterest… and now I follow Analon too. Here’s my pinterest addy…. http://www.pinterest.com/dubbage42/
And my email addy is debra (dot) womack (at) gmail (dot) com
I tweeted! Here’s the link: https://twitter.com/dubbage42/status/411621447744774144
And my email addy is debra (dot) womack (at) gmail (dot) com
I AM Subscribed! Love it!
I’m already subscribed! yay! Debra (dot) womack (at) gmail (dot) com
This looks so good! We are all onion fanatics at my house. First, I would make a double batch. The slicing goes quickly with a mandolin slicer. ;)
I think I’d like to try it with thyme either instead of the rosemary, or perhaps a blend of the two. And since thyme is a more delicate herb – I’d wait until about halfway through the cooking to add it.
This recipe sounds so good I think I’d use it as it is. Maybe it’d be good on eggs in the morning? Or with a bagel and cream cheese.
Pinterest name; kaningyip
I would serve this with a juicy pork tenderloin and mashed potatoes
I would add a little spice, some red pepper perhaps or add a little orange zest. Looks yummy, can’t wait to try it.
I would use sweet onions and Vom Fass Medeno Balsamic Vinegar (to die for!). In fact, that’s what I’m planning on doing. Since I make a killer Southern buttermilk biscuit, that’s my plan!
After tasting how sweet it is, I would put on a cheese platter. With some crusty bread or crackers, apples and pears… Mmmmm. Already feels like a party!
I’d add a hit of heat to the jam – a little red pepper flake or chili.
I subscribe
I would love to add some fig to it!
I might use it in a dip, but it looks delicious the way it is!
I would put this into a caprese to give it a bunch of flavor with the onions.
I get love&olive oil emails!
Let’s see…. I think I would add some cherry tomatos. Potentially add feta upon serving!
Oh man, I could add some honey to the mix
I would put some leeks in there as well!
I would add minced fennel bulb to the recipe and as it cools I would incorporate an ounce each of whiskey and honey. This would give the jam depth of flavor and expand it’s overall use.
I follow both Love & Olive Oil and Anolon® on Pinterest as Margot Core.