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

Did you make this recipe?


  • 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.

All images and text © / Love & Olive Oil

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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.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

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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!

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