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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.
Follow @Anolon and @loveandoliveoil on Pinterest as TarotByArwen (also on Twitter…forgot my name. LOL)
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follow @Anolon and @loveandoliveoil and tweeted.
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I would make puff pastry tarts and top with a teeny bit of tellagio cheese
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I’d try Chinese black vinegar instead of balsamic.
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I definitely need to find a way to make this pantry stable, because it is awesome. It would be perfect to bring out with a charcuterie and would be a great base for French onion soup.
Add to pizza!!
I follow both pages on Pinterest – jvarvarezis.
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I follow both pages on Twitter and I tweeted – https://twitter.com/jvarvarezis/status/413417162103984128.
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I would add some peppers, probably jalopenos, and red pepper flakes to give it a kick.
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I’d swap out sea salt for bacon salt – just another touch of savory! djkamm at juno dot com
Swap fresh orange juice for the balsamic, and add fennel seeds + ground coriander!
I would use the onion jam to stuff chicken breasts with brie
I would use my husband’s homemade stout beer to add a rich, roastiness.
follow both and I tweeted the giveaway : https://twitter.com/lindsaywynne/status/413415522600886272
I think I would change it up and make it with shallots, since I’m addicted to them! I have been dying to make an onion jam though!
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“If it ain’t broke, don’t fix it!” This recipe sounds perfect, so I would not change a thing!
I’d serve it alongside a roasted pork tenderloin with toasted brioche.
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This would be delicious on fried polenta!
Thanks,
Kathleen
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I’d put it on some brie and wrap it all up in puff pastry and bake it. Mmmmm!
I would probably put some Sriracha in it. Everything tastes good with Sriracha ;)
I also followed on Pinterest. Megan Negrey (mnegrey)
I followed you both and tweeted about the giveaway. @MegAme1
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I might try adding a bit of garlic or shallot for a little extra kick of flavor.
I would add sun dried tomatoes and serve it with goat cheese crostini.
I will be trying this tonight! Will probably substitute honey for the sugar in my quest to stay away from the refined stuff…why-oh-why is it so hard? Thanks for the great recipe!
I’d put it with cream cheese on crackers. Also you can make it with red onions for a slightly different taste.
I followed on Pinterest: pcaradonna
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I would make the recipe my own my serving it on croissant rolls just out of the oven.
I read your and avolons tweets @ Deannapeoples
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I’d add apple wood smoked salt to the jam yum!
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