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 follow on pinterest (jkaplan86)
I think this jam could be delicious on crostini with dried or fresh figs, plus some cheese. I like your idea of goat cheese!
I would marinate lamb chops and then grill….yummy! I think I would also smear on pita chips and top with feta bits….ooh, I’m getting excited!
I would serve with a cheese plate, crackers, and some sundries tomato paste (which I just discovered is AMAZING) and I think they would complement nicely. The recipe looks delish!!!
pinterest: thuynh2
i would mix some in mac & cheese!
This is the obvious answer…but I can’t look at this jam and not think french onion soup. Sooo maybe served on crusty bread with gruyere melted over the top mmm
I would add some fresh garlic to it and add it to melted cheese to dip bread into for a French onion dip!
I’d put it on a grilled cheese sandwich with gruyere!
Put over cream cheese and serve with crackers
I follow you on Pinterest (Anne Pikula).
I subscribe via email.
Taste buds exploding and I would leave as is, especially on the goat cheese biscuit but add goat cheese as a topper. Yum!
Hi! I’m already subscribed by email
Looks awesome! I’ll bet it would make a great burger topping!
I Follow both Love & Olive Oil and Anolon® on Pinterest
I Follow @loveandoliveoil and @Anolon on twitter
I would omit the rosemary and add minced garlic
I want to try this substituting basil for rosemary. Sounds yummy either way!
I’d leave the recipe alone – it sounds so good! Adding it to a hot panini sandwich…yum!
I’d try and make it a little spicy.
Pinterest : aemacha
Making a big batch and giving out as Christmas presents. Pretty sure this is gonna be awesome on most things.
put it on thinly sliced French bread with goat cheese…hhhmmm…
I would make it without balsamic and probably add peppers.
Pinterest username sassy_q
I already subscribe via email
I would totally put this on a hot roast beef sandwich with gruyere. Maybe some au jus on the side!
Pinterest username: elissamarcuson
I subscribe via email
I have to steal ideas from a couple of people here and say that I would use the jam either as a pizza topping or on a grilled cheese!
I follow you both on Pinterest
I get email updates
Instead of balsamic I would use red wine vinegar
OMG – made this today! Substituted thyme for the rosemary (only because I was too lazy to go to the store for one ingredient). It was delicious on my homemade buttermilk biscuits. Thanks for the great recipe.
Follow both pinterest accounts: Carolyn gonzalez
I subscribed
I make these little beef bite appetizers with thinly sliced steak and gorgonzola cheese. I would love to take the onion jam and spread it on the bread then add the beef and cheese. I think it would another layer of flavor.
I wouldn’t change it without trying it (which will be this week!). Sounds amazing
Perfectly seasoned steak with this on top.
I would add some more sweetness – like raisins or maybe apricots? – to cook down with the onions and make an even deeper-flavored jam. Delicious!
pinterest username: thedailyquipple
(thanks!)
I’m already subscribed to the newsletter. :]
I would leave out the brown sugar because the balsamic vinegar would sweeten as it reduces, AND maybe triple the rosemary. I am rosemary obsessed. I’d eat this on a pretzel roll with some gouda cheese! YUM.
I would add it to any pizza.
I follow both on pinterest :)
i subscribe via rss!
I would put it inside a grilled cheese! sounds delish
I Will add a bit of wine and mix with cream cheese!I
oooh! I would accompany this with a lovely steak, a baked potato and a glass of wine.