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: Winter edition Now Available!

975 Comments Leave a Comment »

  1. I would make this scrumptious onion jam my own by using it in an upscale version of the classic Philly Cheesesteak.

  2. I’d add red pepper flakes… and call it screamin. 

  3. I would add a little bacon to it and serve it on burgers or chicken.

  4. I subscribe

  5. First, I would use Vidalia sweet onions; and the finished product would be amazing on some little rye rounds with thinly sliced beef tenderloin and some blue cheese crumbles… Forgive the drool on the screen…

  6. Changing up the herbs and using different vinegars would be a good start

  7. I follow on Twitter

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  9. I would mix it with sour cream to make a dip.

  10. I would eat it on the goat cheese biscuit…hello! Genius! But also maybe a hot onion dip? Yummmm….

  11. I’m an email subscriber to both!

  12. I’ve never thought of onion jam. I will have to try making it.

  13. I would skip the rosemary.   I am just not a fan.

  14. I am a subscriber!

  15. I would use it as a topping for homemade pizza. Yum!

  16. Subscribed via email. 

  17. Mmm I’d eat this jam with goat cheese on toasts.

  18. Already on email list.

  19. And I subscribe to the newsletter!

  20. Subscribed via pinterest.  

  21. I would serve on a crostini with goat cheese!

  22. I would use it for cooking my casseroles I hate onions but yours seems like I might change.

  23. I subscribe by e-mail

  24. I would try this yummy-sounding jam on herb crackers with Boursin garlic spread.

  25. I subscribe to your emails.

  26. I am following you both on pinterest as rusthawk. Merry Christmas!

  27. I would add a little to my pot roast! I already subscribe to your site. Love it!

  28. I am a happy Love and Olive Oil email subscriber!

  29. I think this onion jam would make a great pizza base years ago Stonewalls kitchen sold their goods at a local farmers market(before they became huge) They made an awesome onion jam which I used as a pizza base. That still carry it but it’s not the same. Can’t wait to try yours!
    Thank you

  30. I am a happy Pinterest Love and Olive Oil follower!

    http://www.pinterest.com/alicefaris/

  31. I would make this recipe more “mine” by adding some red pepper flakes to give it a little heat…then I would use it as a topping to a grilled chicken breast…yum!

  32. I would use less rosemary and smear it on top of a burger

  33. I subscribe via email

  34. I follow on Pinterest bmgraham13

  35. I follow your blog and also follow on Pinterest!  
    I love the onion jam recipe, I would put it over chicken, yum!

  36. I think I’d leave the recipe as is.  I would use it on bland crackers.

  37. I’m a subscriber

  38. already subscribed!

  39. I instantly envisioned this as a bruschetta topping with roasted red pepper and fresh mozzarella! A little prosciutto would be good on there, too! YUM!!

  40. I’d love to try this on some crusty bread with baked garlic brie.

  41. Pinterest name Jackie Willey

  42. I already subscribe!

  43. If that glorious concoction doesn’t deserve to go on pizza, I don’t know what does! I’m almost drooling. At least I know what we’re having for dinner! ;)

  44. I would spice it up with some chipotles.

  45. I subscribe to your newsletter.

  46. My first thought when you said ‘jam’ was to add grape jelly to the mix… I don’t know if that would taste good or not though. Your recipe is probably delicious without any other additions though….might even try it out in my Christmas menu!

  47. I already subscribe to your newsletter! (under the same email I’m commenting with) which is actually how I learned about this fantastic giveaway! thank you for this awesome opportunity, I’ve been using the T-fal cookware I got in 1988 and it’s high time they were replaced!!

  48. Now following both Love & Olive Oil and Anolon® on pinterest (thank you both for having less than 50 boards each to follow!!) LOL
    pinterest.com/lynneclark/

  49. I’d add toasted almonds!

  50. Following both @loveandoliveoil and @Anolon on twitter and also tweeted as requested :)

    https://twitter.com/tworeadbooks/status/413436185407537152

    Thanks again!

  51. I subscribe to your emails!

  52. I think it would be good served on some good sourdough bread with cheese on top and then put under the boiler to make the cheesy bubbly. Like french onion soup but without the broth!

  53. I follow on Pinterest!

  54. That looks delicious! I think that needs to go on my next burger or in a grilled cheese

    Thanks for sharing! 

    sarah
    whatsarahknows.com

  55. I follow on Pinterest

  56. I get your emails.

  57. I’m already a subscriber!

  58. I’m following on Pinterest

  59. I’d serve this with Brie and a toasted baguette, yum!

  60. I subscribe to your emails :)

  61. Following on Pinterest. Name: rhymeswithjello

  62. I’m subscribed!

  63. I’d use it in an eggplant lasagna. Layer noodles, ricotta, onion jam, noodles, fried eggplant, mozzarella, noodles, slather the top with a bit of tomato confit and sprinkle with parmesan. Yum!

  64. I think I would make the jam the same way but instead of goat cheese biscuits I would serve it over goat cheese and serve on crackers.  I love a little crunch.

  65. The jam sounds scrumptious. I think I would pair it with a roasted pork tenderloin or even top a pulled pork sandwich with it. Yum! Thanks for the chance!

  66. Followed Pinterest: @jspepper

  67. Yep, I already subscribe.

  68. To make it my own? I’d add more brown sugar to give it a sweeter taste, And I’d test out Sriracha to see what it would do with it. 

  69. I love the idea of this flavor combination but would like to figure out a way for it to be part of an actual spreadable jam consistency.

  70. I am already subscribed!

  71. You don’t say what type of onions you are using. I would use Vidalia onions and cook them slowly and at low heat until carmelized for the Onion jam.

  72. I am already subscribed to your blog. Good recipes so far.

  73. I think this would be delicious on sandwiches or homemade pizza!

  74. I am following Anolon and Love and Olive Oil on Pinterest.

  75. I am following Love and Olive Oil and Anolon on Twitter. Tweeted.

  76. I would use the large white sweet onions and cut back on the brown sugar. I love the recipe! 

  77. I would add the onion my tortilla de patata. That would make it amazing and give a little sweetness and tartness to starchy dish.

  78. I’m an email subscriber!

  79. I subscribed by email

  80. i follow on pinterest. username: Clara Aranguren

  81. I subscribe to your blog with wayfaringwriter at gmail dot com

  82. The only thing I would do to make this onion jam recipe my own is add bacon to it! And I think I would serve it as a topping or side on steak or chops, etc.

  83. I’m already subscribed to Love & Olive Oil via email!

  84. I follow @loveandoliveoil and @Anolon on Twitter and tweeted! https://twitter.com/PJGurganus/status/413466734511665152

  85. I follow both Love & Olive Oil and Anolon® on Pinterest! My Pinterest username is pjgurganus.

  86. I would add a little verjuice to perk up the flavor :)  But only because you asked!

  87. My pinterest is @bedduzza

  88. To make this recipe my own, I think I would start out by adding some diced chili. A little heat is ALWAYS nice for savory condiments. Will have to try this soon!

  89. I subscribe to your email newsletter!

  90. I follow you as well as Anolon on Twitter @MichelleBrigha2

  91. I follow you and Anolon on Pinterest (Michelle Brigham)
    Thanks for the giveaway!!

  92. I would love to use this onion jam as an accompaniment to some sort of roast beef.  Maybe as a spread to bake with a roast, covered in foil, so the juices can seep into the meat and it can be served after carving.  YUM!!!!

  93. The onion jam looks fabulous. The photos make me crave some French onion soup too. I might add a little balsamic vinegar, but will have to try it straight first.

    • I must have had a blind moment as I totally missed the vinegar in the recipe! I do have fig balsamic that I might try too

  94. I subscribe to emails/newsletters

  95. I follow both on Twitter and tweeted about the giveaway

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