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.
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
i Subscribe to Love & Olive Oil via email
I follow both Love & Olive Oil and Anolon® on Pinterest (calliope_123)
i Follow @loveandoliveoil and @Anolon on twitter and i tweeted
https://twitter.com/janejoeyxo/status/411920239429828608
I would make it my own by adding garlic and combining for a chile cheese topping for hot dogs, potatoes, fries, tater tots!
with a grilled cheese.
i would omit the brown sugar, add garlic & use as a topping for potatoes, hot dogs, burgers, tater tots, and fries
I made something similar to this recently when I caramelized onions and leeks with thyme and rosemary in my slow cooker.
I could use this jam in place of caramelized onions in my chopped liver recipe.
Following you and Analon on Pinterest too!
My username: imspecialk
I subscribed to your page: [email protected]
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!
I subscribe via email (as orbitpink -at- yahoo -dot- com)
Make it sweet and spicy with red pepper flake
serve it with a pork roast.
I’d serve it alongside some homemade lamb samosas for a little Indian fusion twist.
would use with cream cheese & crackers as an appetizer, now my mouth is watering!!!
I’d smear this on a grilled cheese sandwich! :)
I would make it as is! And put it on toast, or on top of sweet mashed potatoes
I subscribe to your newsletter!
I think it would make a killer crepe filling!
using herbs I grow
Put it on a panini
I would use it on my mushroom omelet.
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.
Already subscribed to your newsletter!
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!
Pinterest: Marcy Hosket
I follow both on Pinterest
http://www.pinterest.com/sharonjo/
I follow both on twitter @sharonjo2
Tweet: https://twitter.com/sharonjo2/status/411882746877734912
email subscriber
sharonjo at gwtc dot net
I might try adding some stout (Guinness) to the pot and see what happens. Thank you!
Aaaaand, I follow on Pinterest as Jennifer S. Cheers!
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.
I would add some port and maybe some raisins to make it a little sweeter.:)
Put it in a crescent roll and top with cheese
I subscribe to your emails
I would love to serve this on some baked brie- would be amazing!
On a turkey sub and on a white pizza
Use it as a relish on side
I’d recreate my favorite turkey and asiago Panini adding a generous layer of this jam.
I have subscribed to your emails.
I would add it to a grilled cheese sandwich with sharp irish cheddar and apples!
On a cheeseburger or with cream cheese and crackers for an appitizer.
YUM!
I may do it with purple onions & put it on fish!
I would actually eat it straight out of the jar
I follow you both on Pinterest! (Khanh Tran – barkingbull)
I follow you both on Twitter and tweeted! (https://twitter.com/barkingbulltran/status/411782222643863554)
I subscribe to your emails!
I’d love to put some of this jam on brie cheese and cracked pepper water crackers!