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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.
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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.
I followed and tweeted under beccaentenberg
I think I’d put the jam on toast with avocado and a fried egg.
I just think it would be delectable on a hamburger with goat cheese.
I would add some bacon. Also maybe play with types of balsamic?
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I would possibly add some raspberries – I love the tart of raspberries with savory things, although this particular recipe may not work well for that. I’d have to taste the original first (SOON!). But I’d definitely top this on hamburgers in the summer or use in leftover sandwiches the day after the big holiday feasts!
I’ve followed both on Pinterest – ApplePieMom
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This would be so yummy on a roast beef sandwich with boursin cheese!
That jam looks SO GOOD! I would try adding crushed juniper berries. :)
This would be delicious on a burger with a brioche bun.
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I’d have it with baked Brie!
I follow both on twitter and tweeted – @kristinpotpie
I follow both on Pinterest – kristin Price/Kristinpotpie
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Maybe add bacon? Mmmmm!
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https://mobile.twitter.com/furubayasha/status/412937993511395329
I would use it with mushrooms in an omelet the or on an pita chips with creamy goat cheese
I think I would add some raspberries and maybe some berry flavored vinegar.
I’m going to make it to put over a blink of cream cheese to serve with crackers. ;-). Also for this use I will probably add red pepper flakes for a little kick of heat.
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I would like to try it on a grilled cheese made with sour dough bread and gruyere cheese.
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I would add some orange and/or grapefruit, and maybe a pomegranate balsamic vinegar.
Would love to try it over cream cheese with crackers. Or with rustic bakery rosemary flatbread.
I would use it as a base layer for quiche!
I would try using pomegranate vinegar rather than balsamic. Thanks, great recipe!
I’m not a big fan of rosemary, so I would substitute thyme. Would be delicious on a crostini with some melted Gouda :)
Yum! I made jams for my wedding favors and have been hooked on making my own since! (Thumbs up for strawberry balsamic, peach vanilla bourbon, blackberry ginger). I will definitely try this savory jam — even better if it is with new pans!!
I’m now following you and Anolon on Pinterest. My Pinterest username is df77. Thank you.
I’d experiment with the herbs. Whenever I use rosemary in a recipe it always seems overpowering to me. I grow some lovely thyme in the summer outdoors (*love* thyme!) that I put in everything because I can’t get enough of it. :)
Usually when I’m trying a recipe for the first time, I make it exactly as outlined and serve it as recommended, which I would do with this recipe. Then I start thinking about how to personalize.
i’d try this with various types of onions and see how different each jam tasted!
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I’m thinking that I would add bacon. Bacon Onion Jam???? Sounds good to me.
I would add fresh chopped mint and serve it on grilled lambchops.
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I would make it my own by adding some jalapenos and possibly some green chilies.
I already subscribe via email. This would make a wonderful dip or top it on a good ole’ rib eye steak!
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I would be interested in trying other spices in addition to the rosemary, such as basil and thyme.
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I would love to win this cookware set. For the past twenty one years, I have been using cookware set that we were given at a wedding shower – it is time to have a new set of cookware!
I’d try this as-is on sandwiches with avocado and black pepper, sounds delicious!
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