Love and Olive Oil

Balsamic Rosemary Onion Jam

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!

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

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  • 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


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.

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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.

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  1. I just subscribed to the email just to be sure!! Wouldn’t want to miss out on a technicality! thanks….

  2. I would add cranberries! I think they are a nice addition to most everything. I already subscribe via facebook. Would love to win this set….thanks!

  3. I would add garlic and serve over goat cheese with crackers! This recipe looks amazing! 

  4. I follow on pinterest @maries724

  5. I subscribe! :)

  6. This sounds delicious! I would use it in my quesadillas!

  7. I tweeted

  8. I follow love and olive oil and analon on Pinterest @erinrigsby

  9. It sounds delicious as is, but I might try it without the balsamic and adding some peppers… Then slathering it all over a cheddary biscuit :)

  10. I follow you both on pinterest – thespiffycookie

  11. I bet that would be good mixed into a burger.

  12. I am an email subscriber

  13. I would add it to philly cheesesteaks

  14. I subscribe to emails, and I follow you on pinterest under the username ladyinieda.

    I would add sour cream and use it as an onion dip. Sounds delicious!

  15. i would put it on grilled cheese – yum!

  16. subscribed!

  17. White pizza with olives!

  18. I would serve it on warm bree with homemade sourdough

  19. I’d add a thinly sliced green apple as well. This recipe made my mouth water! Looking forward to trying this. 

  20. Tweet is accomplished. I follow you both on the twitters & of course I’m a subscriber. Check.

  21. pinterest name: Yvonne subscribe to email: [email protected] this would be great with cilantro and lime on grilled chicken

  22. This would probably be quite tasty folded into some goat cheese and stuffed into some gougeres. yum!

  23. Add a little cognac or brandy and sautee with pork chops

  24. I’m a subscriber!

  25. White pizza! A whole-grain crust, onion jam, gruyere, bacon, and thyme. 

  26. I’d leave out the rosemary. I’m not a fan. It might be good to reduce the balsamic vinegar before adding it. Maybe mixing the finished product with cream cheese and putting it on a bagel. Parmesan or asiago. Maybe putting it on chicken.

  27. An omelet with onion jam and swiss cheese – a wonderful way to start the day!

  28. Following Anolon on Pinterest. Candy Newby

  29. Following you on Pinterest. Candy Newby is my Pinterest name.

  30. I can think of so many ways to use this-sounds so yummy! First I would add a little heat-maybe some pickled jalapenos or  a serrano. I make a ricotta & mozzarella pie with pancetta and sundried tomatoes that would taste even better with a bit of this. A nice grilled cheese or a with a french dip roast beef sandwich. Definitely adding it the next time I make Roast Pork! Thank you for the recipe-so happy to have found your site! Merry Christmas!

  31. Subscribed. =)

  32. I think I would have to try this with my pork tenderloin. And as an appetizer with goat cheese and crackers. Definitely.

  33. Thanbks for this recipe. I will now try and make it myself instead of finding a specialty retailer who sells this jam. It is fabulous as a condiment with beef or just on some bread.

  34. I’d use the peach balsamic vinegar I impulse bought at a farmers market 

  35. I already subscribe and like on FB.

  36. I’d make crostinis with goat cheese – a perfect app for my upcoming holiday party!

  37. subscribed!!!

  38. Hmmm I think the first thing came to my mind is that not what I would do to it its what I would make with it; I would make a delicious yeast dough. I would place the onion jam in between two layers of this dough with feta cheese and parsley and yummmm :) 

  39. Email subscriber.

  40. I would make a panini with the jam, thin sliced roast beef and gruyere.

  41. Already subscribed.

  42. Following both on Pinterest – flourandfancy

  43. I wouldn’t change it, it sounds perfect as is.

  44. To make it my own: I would nix the sweetness and make it savory.  I’m thinking Worcester Sauce as a potential alternative ingredient, among others.

  45. Definitely in a grilled cheese sandwich! 

  46. I would add figs to the jam or possibly berries.  

  47. I would add a little curry powder and serve it with rice.

  48. Already subscribed to your emails

  49. Followed on pinterest: Clever Trickster Little Flower

  50. I would put this on burgers with goat cheese.

  51. I tweeted too!! Thanks so much.

  52. I subscribe to your emails!

  53. I would use a rosemary or garlic infused olive oil to kick it up a notch!

  54. I would use red wine vinegar instead of the balsamic and I would serve it with pork chops. Yum!

  55. Subscribed!

  56. Would twist it with chives or dill. 

  57. I would use red onions and a red chilli to both sweeten and pep it up. 
    Also, muscovado sugar would thicken the pickle without making it too sweet. 

  58. OH MY!! would def have to add roasted chilis, or even roasted dried chili flakes and bacon bits to spread. my mouth is watering!!!

  59. Following both on Pinterest. I don’t do the twitter thing. : / but 3 entries is good ; ) 

  60. I would serve it with my savory cheddar bacon pancakes for my annual New Year’s Day brunch with the family!

  61. Signed up fir the newsletters and posts. 

  62. I’m not the most creative in the kitchen but I think this would be delicious on a turkey or boca burger. I think it would add a ton if flavor. = ) 

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