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 follow both on Pinterest – Elena Tucker is my user name

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

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

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

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

  6. I subscribe to the emails!

  7. Aaand…I follow you on Pinterest (ashleymjensen). 

  8. 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. I have already subscribed to Love & Olive Oil.

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

  11. I subscribe via email

  12. I follow on Pintrest with my username: aubrey

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

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

  15. Pinterest: tdkennedy

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

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

  18. Following both on Pinterest :) username: ydobon

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

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

  21. I would combine it with liver….yum

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

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

  24. Already Subscribed :) 

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

  26. jesselleb Pinterest! 

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

  28. I am a subscriber.

  29. I follow both on pinterest and my name is robinmetzger

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

  31. follow both  on pencrest user name chris

  32. I would try it on a grilled cheese sandwich.

  33. I follow both on Twitter and tweeted!

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

  34. I follow you both on Pinterest at katiemur80

  35. Add bacon!

  36. I’m already subscribed. Happy Holidays!

  37. This jam would be perfect with my homemade bread!

  38. 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

  39. I would leave put the Rosemary and add Lemon Thyme.

  40. I subscribe via email.  dfal182@gmail.com

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

  42. I follow you and Anolon on Interest.  

    Dee Fedor . /    OrangieLemon

  43. 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. I subscribe via email.

  45. Already an email subscriber.

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

  47. I subscribe by email!

  48. Follow LoveandOliveOil and Anolon and tweeted as @connsean71:

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

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

  51. 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

  52. I follow loveandoliveoil via email

  53. I would maybe add some sweet peppers to it!

  54. I’m an email subscriber 

  55. 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.

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

  57. I would use it as the sauce on a pizza!

  58. 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

  59. I would put it on top of burgers!

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

  61. I follow on feedly.

  62. 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!

  63. I follow on Twitter and tweeted.

  64. I am following on Pinterest.

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

  66. I subscribe to Love & Olive Oil via email.

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

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

  69. On a hamburger – probably a cheeseburger.

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

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

  72. Garlic makes everything better!

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

  74. 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!!

  75. 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!

  76. I subscribe to e-mail. 

  77. I would put it on homemade toasted bread

  78. I follow on pinterest — name is BearCider. 

  79. I follow on Twitter! My name is — BearCider

  80. 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.

  81. 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. 

  82. 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. 

  83. I subscribed to Love and Olive Oil.

  84. On pizza! With blue cheese and pears.

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

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

  87. Pinterest, Jeanette West

  88. Subscribe to your emails too!

  89. Already liked on Facebook – Jeanette West

  90. 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.

  91. I follow on Facebook.

  92. I follow on Twitter

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

  94. I follow on Pinterest.

  95. I subscribe. 

  96. I follow on twitter

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