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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. 701
    Posted On December 18, 2013 at 3:24 pm

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

  2. 702
    jan
    Posted On December 18, 2013 at 3:25 pm

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

  3. 703
    Posted On December 18, 2013 at 3:25 pm

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

  4. 704
    Posted On December 18, 2013 at 3:25 pm

    I’m a subscriber

  5. 705
    jan
    Posted On December 18, 2013 at 3:25 pm

    I subscribe

  6. 706
    Donna
    Posted On December 18, 2013 at 3:25 pm

    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…

  7. 707
    Vicki F
    Posted On December 18, 2013 at 3:26 pm

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

  8. 708
    jan
    Posted On December 18, 2013 at 3:26 pm

    I follow on Twitter

  9. 709
    jan
    Posted On December 18, 2013 at 3:27 pm

    I follow on Pinterest

  10. 710
    Heather W.
    Posted On December 18, 2013 at 3:27 pm

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

  11. 711
    Kristin K
    Posted On December 18, 2013 at 3:28 pm

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

  12. 712
    Posted On December 18, 2013 at 3:29 pm

    I’m an email subscriber to both!

  13. 713
    Terri
    Posted On December 18, 2013 at 3:29 pm

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

  14. 714
    CH
    Posted On December 18, 2013 at 3:29 pm

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

  15. 715
    Kristin K
    Posted On December 18, 2013 at 3:29 pm

    I am a subscriber!

  16. 716
    Amy
    Posted On December 18, 2013 at 3:29 pm

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

  17. 717
    CH
    Posted On December 18, 2013 at 3:29 pm

    Subscribed via email. 

  18. 718
    Rachel B
    Posted On December 18, 2013 at 3:30 pm

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

  19. 719
    Heather W.
    Posted On December 18, 2013 at 3:30 pm

    Already on email list.

  20. 720
    Rachel B
    Posted On December 18, 2013 at 3:30 pm

    And I subscribe to the newsletter!

  21. 721
    CH
    Posted On December 18, 2013 at 3:32 pm

    Subscribed via pinterest.  

  22. 722
    Posted On December 18, 2013 at 3:33 pm

    I would serve on a crostini with goat cheese!

  23. 723
    tammy cordery
    Posted On December 18, 2013 at 3:37 pm

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

  24. 724
    tammy cordery
    Posted On December 18, 2013 at 3:38 pm

    I subscribe by e-mail

  25. 725
    Rust
    Posted On December 18, 2013 at 3:44 pm

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

  26. 726
    Rust
    Posted On December 18, 2013 at 3:45 pm

    I subscribe to your emails.

  27. 727
    Rust
    Posted On December 18, 2013 at 3:46 pm

    I follow you both on twitter and tweeted https://twitter.com/rusthawk/status/413424814724874240

  28. 728
    Rust
    Posted On December 18, 2013 at 3:46 pm

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

  29. 729
    Colleen
    Posted On December 18, 2013 at 3:48 pm

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

  30. 730
    Posted On December 18, 2013 at 3:55 pm

    I am a happy Love and Olive Oil email subscriber!

  31. 731
    beth j
    Posted On December 18, 2013 at 3:57 pm

    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

  32. 732
    Posted On December 18, 2013 at 4:01 pm

    I am a happy Pinterest Love and Olive Oil follower!

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

  33. 733
    Gail
    Posted On December 18, 2013 at 4:06 pm

    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!

  34. 734
    BMG
    Posted On December 18, 2013 at 4:07 pm

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

  35. 735
    BMG
    Posted On December 18, 2013 at 4:08 pm

    I subscribe via email

  36. 736
    BMG
    Posted On December 18, 2013 at 4:08 pm

    I follow on Pinterest bmgraham13

  37. 737
    Becky
    Posted On December 18, 2013 at 4:08 pm

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

  38. 738
    Cathie
    Posted On December 18, 2013 at 4:09 pm

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

  39. 739
    Gail
    Posted On December 18, 2013 at 4:09 pm

    I’m a subscriber

  40. 740
    Cathie
    Posted On December 18, 2013 at 4:10 pm

    already subscribed!

  41. 741
    Jackie
    Posted On December 18, 2013 at 4:13 pm

    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!!

  42. 742
    Jen F.
    Posted On December 18, 2013 at 4:14 pm

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

  43. 743
    Jackie
    Posted On December 18, 2013 at 4:14 pm

    Pinterest name Jackie Willey

  44. 744
    Jen F.
    Posted On December 18, 2013 at 4:14 pm

    I already subscribe!

  45. 745
    Sarah Beer
    Posted On December 18, 2013 at 4:21 pm

    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! ;)

  46. 746
    Celeste B.
    Posted On December 18, 2013 at 4:22 pm

    I would spice it up with some chipotles.

  47. 747
    Celeste B.
    Posted On December 18, 2013 at 4:23 pm

    I subscribe to your newsletter.

  48. 748
    Lynne Clark
    Posted On December 18, 2013 at 4:23 pm

    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!

  49. 749
    Lynne Clark
    Posted On December 18, 2013 at 4:25 pm

    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!!

  50. 750
    Lynne Clark
    Posted On December 18, 2013 at 4:29 pm

    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/

  51. 751
    Christine
    Posted On December 18, 2013 at 4:31 pm

    I’d add toasted almonds!

  52. 752
    Lynne Clark
    Posted On December 18, 2013 at 4:31 pm

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

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

    Thanks again!

  53. 753
    Christine
    Posted On December 18, 2013 at 4:31 pm

    I subscribe to your emails!

  54. 754
    Jamie
    Posted On December 18, 2013 at 4:32 pm

    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!

  55. 755
    Christine
    Posted On December 18, 2013 at 4:32 pm
  56. 756
    Jamie
    Posted On December 18, 2013 at 4:33 pm
  57. 757
    Christine
    Posted On December 18, 2013 at 4:34 pm

    I follow on Pinterest!

  58. 758
    Posted On December 18, 2013 at 4:34 pm

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

    Thanks for sharing! 

    sarah
    whatsarahknows.com

  59. 759
    Jamie
    Posted On December 18, 2013 at 4:34 pm

    I follow on Pinterest

  60. 760
    Jamie
    Posted On December 18, 2013 at 4:35 pm

    I get your emails.

  61. 761
    Saya M
    Posted On December 18, 2013 at 4:47 pm

    I’m already a subscriber!

  62. 762
    Saya M
    Posted On December 18, 2013 at 4:59 pm

    I’m following on Pinterest

  63. 763
    Sarah Beer
    Posted On December 18, 2013 at 5:06 pm
  64. 764
    amanda
    Posted On December 18, 2013 at 5:08 pm

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

  65. 765
    Sarah Beer
    Posted On December 18, 2013 at 5:09 pm

    I subscribe to your emails :)

  66. 766
    amanda
    Posted On December 18, 2013 at 5:09 pm

    Following on Pinterest. Name: rhymeswithjello

  67. 767
    amanda
    Posted On December 18, 2013 at 5:10 pm

    I’m subscribed!

  68. 768
    Posted On December 18, 2013 at 5:33 pm

    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!

  69. 769
    Posted On December 18, 2013 at 5:36 pm

    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.

  70. 770
    suzi
    Posted On December 18, 2013 at 5:56 pm

    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!

  71. 771
    Posted On December 18, 2013 at 5:56 pm

    Followed Pinterest: @jspepper

  72. 772
    Posted On December 18, 2013 at 5:58 pm

    Yep, I already subscribe.

  73. 773
    Posted On December 18, 2013 at 5:58 pm

    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. 

  74. 774
    Janet Brown
    Posted On December 18, 2013 at 6:02 pm

    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.

  75. 775
    Janet Brown
    Posted On December 18, 2013 at 6:03 pm

    I am already subscribed!

  76. 776
    Karen
    Posted On December 18, 2013 at 6:06 pm

    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.

  77. 777
    Karen
    Posted On December 18, 2013 at 6:07 pm

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

  78. 778
    Jill
    Posted On December 18, 2013 at 6:08 pm

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

  79. 779
    Karen
    Posted On December 18, 2013 at 6:09 pm

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

  80. 780
    Karen
    Posted On December 18, 2013 at 6:09 pm

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

  81. 781
    Brenda Hyde
    Posted On December 18, 2013 at 6:10 pm

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

  82. 782
    Clara
    Posted On December 18, 2013 at 6:10 pm

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

  83. 783
    Jill
    Posted On December 18, 2013 at 6:10 pm

    I’m an email subscriber!

  84. 784
    Clara
    Posted On December 18, 2013 at 6:10 pm

    I subscribed by email

  85. 785
    Clara
    Posted On December 18, 2013 at 6:11 pm

    i follow on pinterest. username: Clara Aranguren

  86. 786
    Brenda Hyde
    Posted On December 18, 2013 at 6:13 pm

    I subscribe to your blog with wayfaringwriter at gmail dot com

  87. 787
    Pam Gurganus
    Posted On December 18, 2013 at 6:27 pm

    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.

  88. 788
    Pam Gurganus
    Posted On December 18, 2013 at 6:29 pm

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

  89. 789
    Pam Gurganus
    Posted On December 18, 2013 at 6:33 pm

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

  90. 790
    Pam Gurganus
    Posted On December 18, 2013 at 6:35 pm

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

  91. 791
    Maria
    Posted On December 18, 2013 at 7:08 pm

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

  92. 792
    Maria
    Posted On December 18, 2013 at 7:08 pm

    My pinterest is @bedduzza

  93. 793
    Michelle B
    Posted On December 18, 2013 at 7:47 pm

    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!

  94. 794
    Michelle B
    Posted On December 18, 2013 at 7:48 pm

    I subscribe to your email newsletter!

  95. 795
    Michelle B
    Posted On December 18, 2013 at 7:49 pm

    I follow you as well as Anolon on Twitter @MichelleBrigha2

  96. 796
    Michelle B
    Posted On December 18, 2013 at 7:50 pm

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

  97. 797
    Posted On December 18, 2013 at 7:51 pm

    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!!!!

  98. 798
    Elena T
    Posted On December 18, 2013 at 7:55 pm

    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.

    • Elena T
      Posted On December 18, 2013 at 7:58 pm

      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

  99. 799
    Elena T
    Posted On December 18, 2013 at 7:56 pm

    I subscribe to emails/newsletters

  100. 800
    Elena T
    Posted On December 18, 2013 at 7:59 pm

    I follow both on Twitter and tweeted about the giveaway