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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. 801
    Elena T
    Posted On December 18, 2013 at 7:59 pm

    I follow both on Pinterest – Elena Tucker is my user name

  2. 802
    lesa
    Posted On December 18, 2013 at 8:04 pm

    I have never had Onion Jam so I am not quite sure.

  3. 803
    Di
    Posted On December 18, 2013 at 8:08 pm

    I’d sub some maple syrup for the brown sugar and use it as a topping on my burger!

  4. 804
    Brant H.
    Posted On December 18, 2013 at 8:16 pm

    I’d highlight the savory onion jam on an egg white sandwich and would add a little homemade fig or date jam. 

  5. 805
    Ashley
    Posted On December 18, 2013 at 8:20 pm

    I would be interested to see how this recipe pairs with a savory dish…

  6. 806
    Ashley
    Posted On December 18, 2013 at 8:20 pm

    I subscribe to the emails!

  7. 807
    Ashley
    Posted On December 18, 2013 at 8:21 pm

    Aaand…I follow you on Pinterest (ashleymjensen). 

  8. 808
    Cathy
    Posted On December 18, 2013 at 8:43 pm

    Oh my goodness! I never made nor had onion jam before, but this sounds spectacular! I would put this on a baked potato with some salsa and maybe a dollop of nonfat Greek yogurt. Yum! :)

  9. 809
    Cathy
    Posted On December 18, 2013 at 8:45 pm

    I have already subscribed to Love & Olive Oil.

  10. 810
    Cathy
    Posted On December 18, 2013 at 8:49 pm

    I am following love&oliveoil and Anolon on Pinterest. Cathy Roa is my user name.

  11. 811
    Aubrey
    Posted On December 18, 2013 at 9:36 pm

    I subscribe via email

  12. 812
    Aubrey
    Posted On December 18, 2013 at 9:36 pm

    I follow on Pintrest with my username: aubrey

  13. 813
    Aubrey
    Posted On December 18, 2013 at 9:37 pm

    I would like to add dates or dried apricots to this onion jam

  14. 814
    Posted On December 18, 2013 at 9:48 pm

    I plan on spreading goat cheese on toasted baguettes and topping it with this jam.

  15. 815
    Tacy Kennedy
    Posted On December 18, 2013 at 9:49 pm

    Pinterest: tdkennedy

  16. 816
    Tacy Kennedy
    Posted On December 18, 2013 at 9:52 pm

    I would roll up this and some brie in crescent roll dough and make pinwheel appetizers!

  17. 817
    Jillian
    Posted On December 18, 2013 at 10:11 pm

    I’d eat the onion jam as is, it looks absolutely delicious!!

  18. 818
    Jillian
    Posted On December 18, 2013 at 10:12 pm

    Following both on Pinterest :) username: ydobon

  19. 819
    Kim
    Posted On December 18, 2013 at 10:23 pm

    My first thought was that it would be good on a steak with some crumbled blue cheese. 

  20. 820
    Carmela Etgar
    Posted On December 18, 2013 at 10:35 pm

    I would add more black pepper, I do like spicy food, and mix it with mashed potatoes. 

  21. 821
    Breck Petrick
    Posted On December 18, 2013 at 10:52 pm

    I would combine it with liver….yum

  22. 822
    Sara
    Posted On December 18, 2013 at 11:06 pm

    The biscuit sounds great with the jam, or maybe on top of goat cheese spread on crackers or a baguette.

  23. 823
    Joan Cook
    Posted On December 18, 2013 at 11:45 pm

    Seems like it would be amazing with some grilled pork chops or a pork tenderloin!! 

  24. 824
    Jesselle
    Posted On December 18, 2013 at 11:58 pm

    Already Subscribed :) 

  25. 825
    Janet
    Posted On December 18, 2013 at 11:58 pm

    I would stir the onion jam into homemade mac and cheese. Happy holidays! 

  26. 826
    Jesselle
    Posted On December 18, 2013 at 11:58 pm

    jesselleb Pinterest! 

  27. 827
    Jesselle
    Posted On December 18, 2013 at 11:59 pm

    I’d serve it next to goat cheese with rosamary toasts. 

  28. 828
    Robin
    Posted On December 19, 2013 at 1:44 am

    I am a subscriber.

  29. 829
    Robin
    Posted On December 19, 2013 at 1:46 am

    I follow both on pinterest and my name is robinmetzger

  30. 830
    Chris
    Posted On December 19, 2013 at 1:58 am

    I would add some red pepper flakes and use it on all kinds of sandwiches

  31. 831
    Chris
    Posted On December 19, 2013 at 2:13 am

    follow both  on pencrest user name chris

    • Chris
      Posted On December 19, 2013 at 2:16 am

      user name on pincrest mugtown2005

  32. 832
    Katie
    Posted On December 19, 2013 at 5:43 am

    I would try it on a grilled cheese sandwich.

  33. 833
    Katie
    Posted On December 19, 2013 at 5:44 am

    I subscribe already katiemur@gmail.com

  34. 834
    Katie
    Posted On December 19, 2013 at 5:45 am

    I follow both on Twitter and tweeted!

    followhttps://twitter.com/katiemur80/status/413636008370896896

  35. 835
    Katie
    Posted On December 19, 2013 at 5:46 am

    I follow you both on Pinterest at katiemur80

  36. 836
    Lorraine
    Posted On December 19, 2013 at 5:53 am

    Add bacon!

  37. 837
    Celestine
    Posted On December 19, 2013 at 7:20 am

    I’m already subscribed. Happy Holidays!

  38. 838
    Jamie ivins
    Posted On December 19, 2013 at 7:28 am

    This jam would be perfect with my homemade bread!

  39. 839
    Denise Fedor
    Posted On December 19, 2013 at 7:55 am

    I would leave put the Rosemary and add Lemon Thyme.

  40. 840
    Denise Fedor
    Posted On December 19, 2013 at 7:57 am

    I subscribe via email.  dfal182@gmail.com

  41. 841
    Denise Fedor
    Posted On December 19, 2013 at 7:59 am

    I follow both you, and Anolon on Twitter, and I tweeted.  @dfal182

  42. 842
    Denise Fedor
    Posted On December 19, 2013 at 8:01 am

    I follow you and Anolon on Interest.  

    Dee Fedor . /    OrangieLemon

  43. 843
    Tiffany
    Posted On December 19, 2013 at 8:29 am

    Already a subscriber.  I can’t say I would change it till I’ve tried it on many things. I think I would also try it in an omelet. 

  44. 844
    Posted On December 19, 2013 at 8:40 am

    I’m always better cooking utensils made ??of stainless steel because it is good for health and do not take a long time in the preparation of food, and there are many types available on the market at great prices

  45. 845
    Angie
    Posted On December 19, 2013 at 9:06 am

    I subscribe via email.

  46. 846
    Sean C
    Posted On December 19, 2013 at 9:13 am

    Already an email subscriber.

  47. 847
    Sean C
    Posted On December 19, 2013 at 9:14 am

    I’d definitely put it atop a hamburger and replace the sugar with a little bit of honey.

  48. 848
    Amy
    Posted On December 19, 2013 at 9:16 am

    I subscribe by email!

  49. 849
    Sean C
    Posted On December 19, 2013 at 9:16 am

    Follow LoveandOliveOil and Anolon and tweeted as @connsean71:

    https://twitter.com/connsean71/status/413689041108729856

  50. 850
    Alina
    Posted On December 19, 2013 at 9:18 am

    I’m an email subscriber as alina_picazo@yahoo.com

  51. 851
    Alina
    Posted On December 19, 2013 at 9:19 am

    This onion jam would be delicious on a turkey burger with a little bit of lemon juice.

  52. 852
    Alina
    Posted On December 19, 2013 at 9:25 am
  53. 853
    Patty Jensen
    Posted On December 19, 2013 at 9:28 am

    The recipe looks amazing all by itself, however, since I have to tweek it…. I would just swap out the Balsamic Vinegar for a flavored Balsamic Vinegar. Maybe a Dark Chocolate Cherry or even a Peach Balsamic Vinegar. And then use it on our biscuits for our Christmas dinner with our Prime Rib Roast………..oh by! Better get to the store and get cooking!! Thanks for sharing

  54. 854
    Patty Jensen
    Posted On December 19, 2013 at 9:28 am

    I follow loveandoliveoil via email

  55. 855
    Marla
    Posted On December 19, 2013 at 10:10 am

    I would maybe add some sweet peppers to it!

  56. 856
    Marla
    Posted On December 19, 2013 at 10:11 am

    I’m an email subscriber 

  57. 857
    Basenji
    Posted On December 19, 2013 at 11:15 am

    I’m wondering how it would go with a roast or pork. Maybe add a dab to the top of a freshly carved pork loin.

  58. 858
    Allison
    Posted On December 19, 2013 at 11:18 am

    I’d use the jam in a dip of some sort, or as a topping on crostini with cheese.

    • Allison
      Posted On December 19, 2013 at 11:18 am

      I’m subscribed to email.

    • Allison
      Posted On December 19, 2013 at 11:19 am

      I tweeted: @allierenee211

    • Allison
      Posted On December 19, 2013 at 11:19 am

      ….and following on Pinterest: apeck211

  59. 859
    katrina
    Posted On December 19, 2013 at 12:00 pm

    I would use it as the sauce on a pizza!

  60. 860
    Posted On December 19, 2013 at 12:31 pm

    This recipe looks perfectly decadent! I would try substituting pure maple syrup for the brown sugar along with a dash of molasses. The addition of crispy bacon or diced pork belly would lend a smokey-salty aspect that would pair well with  Camembert cheese and a crisp Fuji apple slice. Possibly atop a crostini or  juicy burger? The choice is yours. @samanthargreene

  61. 861
    Joanna
    Posted On December 19, 2013 at 1:11 pm

    I would put it on top of burgers!

  62. 862
    Kim Q
    Posted On December 19, 2013 at 2:26 pm

    I’d try it with red wine vinegar- I am much more fond of that than balsamic vinegar. :)

  63. 863
    Kim Q
    Posted On December 19, 2013 at 2:28 pm

    I follow on feedly.

  64. 864
    Posted On December 19, 2013 at 2:57 pm

    I would have it on toasted bruschetta slices with brie and fruit. Not sure if this would be a good combination unless I tried it!

  65. 865
    Posted On December 19, 2013 at 2:58 pm

    I am subscribed!

  66. 866
    Posted On December 19, 2013 at 2:58 pm

    I follow on Twitter and tweeted.

  67. 867
    Posted On December 19, 2013 at 2:58 pm

    I am following on Pinterest.

  68. 868
    Annette
    Posted On December 19, 2013 at 3:00 pm

    I’d use it to make a panini with gruyere.

  69. 869
    Annette
    Posted On December 19, 2013 at 3:08 pm

    I subscribe to Love & Olive Oil via email.

  70. 870
    Annette
    Posted On December 19, 2013 at 3:12 pm

    I followed you both on Twitter and tweeted the message. (@ThatTuxedoCat)

  71. 871
    Annette
    Posted On December 19, 2013 at 3:15 pm

    I follow you both on Pinterest (pinterest.com/polishedgirl)

  72. 872
    Mary
    Posted On December 19, 2013 at 5:03 pm

    On a hamburger – probably a cheeseburger.

  73. 873
    Rebecca H
    Posted On December 19, 2013 at 5:04 pm

    I’m not that creative.  I would just try thyme instead of rosemary.  Then maybe I’d go wild once it worked.

  74. 874
    Sarah S
    Posted On December 19, 2013 at 5:05 pm

    I’d use it on burger with blue cheese and bacon!  

  75. 875
    Leslie
    Posted On December 19, 2013 at 5:07 pm

    Garlic makes everything better!

  76. 876
    Carol Roberson
    Posted On December 19, 2013 at 5:08 pm

    I would serve it straight fron the jar with the fanciest crackers I could find, some good cheese, and a good red wine.

  77. 877
    Posted On December 19, 2013 at 5:08 pm

    I would probably just keep it the same — but another great way to serve it would be on a flatbread with some goat cheese and maybe some shrimp for a protein! Yum!!

  78. 878
    Posted On December 19, 2013 at 5:09 pm

    I’d use this jam on my grandma’s cornbread this Christmas and I’d serve it alongside fresh french onion soup! A new Southern classic. :) OR I’d slather it on toasted sourdough bread and top it with a fried egg! YUM!

  79. 879
    Posted On December 19, 2013 at 5:09 pm

    I subscribe to e-mail. 

  80. 880
    stacy
    Posted On December 19, 2013 at 5:09 pm

    I would put it on homemade toasted bread

  81. 881
    Posted On December 19, 2013 at 5:09 pm

    I follow on pinterest — name is BearCider. 

  82. 882
    Posted On December 19, 2013 at 5:10 pm

    I follow on Twitter! My name is — BearCider

  83. 883
    Sarah Jayne Jones
    Posted On December 19, 2013 at 5:12 pm

    I think an interesting way to serve the jam would be on top of some mashed potatoes. Sort of with the way an onion gravy is used with banger and mash. I could also see adding a bit of booze and having with cheese.

  84. 884
    Posted On December 19, 2013 at 5:12 pm

    I’ve never tried onion jam before (or any kind of savory jam for that matter) so I’d probably use it just as is because I’m positive that whatever comes out of your kitchen is already amazing! And I’m totally down with that goat cheese/jam idea. 

  85. 885
    Liz Jenkins
    Posted On December 19, 2013 at 5:13 pm

    I am so making this! I make a tomato jam recipe with similar ingredients that I serve on crostini with goat cheese. This would be amazing with it. 

  86. 886
    Sarah Jayne Jones
    Posted On December 19, 2013 at 5:13 pm

    I subscribed to Love and Olive Oil.

  87. 887
    Tori
    Posted On December 19, 2013 at 5:14 pm

    On pizza! With blue cheese and pears.

  88. 888
    Sarah Jayne Jones
    Posted On December 19, 2013 at 5:14 pm

    I followed both accounts on Pintrest. My Pintrest account is singlewhitebbw.

  89. 889
    Jeanette
    Posted On December 19, 2013 at 5:16 pm

    I’d put I to sourdough rounds, add some grated Parmesan, toast and serve as an appetizer!

  90. 890
    Jeanette
    Posted On December 19, 2013 at 5:17 pm

    Pinterest, Jeanette West

  91. 891
    Jeanette
    Posted On December 19, 2013 at 5:18 pm

    Subscribe to your emails too!

  92. 892
    Jeanette
    Posted On December 19, 2013 at 5:18 pm

    Already liked on Facebook – Jeanette West

  93. 893
    Michelle Sloan
    Posted On December 19, 2013 at 5:19 pm

    I love this recipe, but if I could change one thing, I would omit the rosemary so that you can do more with it. Add herbs as you use it, or add other things like lemon zest, or cranberries.

  94. 894
    Michelle Sloan
    Posted On December 19, 2013 at 5:20 pm

    I follow on Facebook.

  95. 895
    Michelle Sloan
    Posted On December 19, 2013 at 5:20 pm

    I follow on Twitter

  96. 896
    Kassie
    Posted On December 19, 2013 at 5:20 pm

    I would sautee veggies and combine with goat cheese and the jam and use it as filling for empanadas. 

  97. 897
    Michelle Sloan
    Posted On December 19, 2013 at 5:20 pm

    I follow on Pinterest.

  98. 898
    Kassie
    Posted On December 19, 2013 at 5:23 pm

    I subscribe. 

  99. 899
    Kassie
    Posted On December 19, 2013 at 5:23 pm

    I follow on twitter

  100. 900
    Kassie
    Posted On December 19, 2013 at 5:23 pm

    I follow on pinterest.