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!
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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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I would make the onion jam but use a honey serrano vinegar (instead of the basalmic) that I found at a store in Boothbay Harbor, ME while I was Christmas shopping.
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I would add just a little bit of thyme to this onion jam, since it seems already perfect as it is!
-Katherine
I would put Soy Sauce in it and put them in Banh Mi as a spread
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I would add it to top off a BIG sandwich…maybe pork tenderloin! YUM!
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I would replace part of the olive oil with butter
I would layer it with slices of Brie Cheese and bake it in puff pastry. Mmmmm
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I would use it on my homemade pizza with asparagus and prosciutto.
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Grilled cheese – with the onion jam would be awesome!
i would swamp basil for the rosemary, and reduce balsamic and add a little chianti or pinot noir
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I would probably play around with the different flavors of balsamic vinegar I’ve seemed to accrue over the years!
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Oh girl, I can think of so many things to spread this on!
I would not add rosemary. This recipe sounds delicious and I think it would complement many foods I like to eat.
Sounds so amazing! I’m thinking of making a batch as a Christmas goodie for my mother and sister (think it would can well?), and also serve some along with my homemade chevre as an appetizer on Christmas day. Can’t wait!
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Onion jam on charcoal grilled burgers, please!
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I may leave the jam as-is, but I’m not a huge fan of balsamic, so I think I’d attempt a batch without the balsamic – maybe with a touch of wine for the liquid – with herbs instead. Thyme? Sage? It would be a lot of fun to experiment with (aside from the onion chopping!).
actually, I think it’d be wonderful just on some plain toast in the morning for a lazy but delicious breakfast.
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I wonder what the onion jam would add to scallop Potato recipe?
I’d put it in a grilled cheese!
You know, usually I like to tinker with recipes, but I think in this case, I might leave it just as is! Although I would serve it on baguette or hearty bread with goat cheese or brie, or if I was feeling really fancy, I’d make little puff pastry appetizers with the same ingredients.
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I would add garlic and use thyme instead of rosemary. This would be great in meatballs.
I’d swap the rosemary for mint or thyme and the balsalmic for cranberry juice!
I’d layer it with a spicy mayo on a grilled chicken quesadilla. OM sounds so delicious.
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This looks amazing. I would love to try it as is and then possibly try it with some bacon, possibly on a pizza with some goat cheese or with some brie possibly switching out the rosemary for some thyme.