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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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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.
Now following both Love & Olive Oil and Anolon® on pinterest (thank you both for having less than 50 boards each to follow!!) LOL
pinterest.com/lynneclark/
I already subscribe to your newsletter! (under the same email I’m commenting with) which is actually how I learned about this fantastic giveaway! thank you for this awesome opportunity, I’ve been using the T-fal cookware I got in 1988 and it’s high time they were replaced!!
My first thought when you said ‘jam’ was to add grape jelly to the mix… I don’t know if that would taste good or not though. Your recipe is probably delicious without any other additions though….might even try it out in my Christmas menu!
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I would spice it up with some chipotles.
If that glorious concoction doesn’t deserve to go on pizza, I don’t know what does! I’m almost drooling. At least I know what we’re having for dinner! ;)
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Pinterest name Jackie Willey
I’d love to try this on some crusty bread with baked garlic brie.
I instantly envisioned this as a bruschetta topping with roasted red pepper and fresh mozzarella! A little prosciutto would be good on there, too! YUM!!
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I think I’d leave the recipe as is. I would use it on bland crackers.
I follow your blog and also follow on Pinterest!
I love the onion jam recipe, I would put it over chicken, yum!
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I would use less rosemary and smear it on top of a burger
I would make this recipe more “mine” by adding some red pepper flakes to give it a little heat…then I would use it as a topping to a grilled chicken breast…yum!
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I think this onion jam would make a great pizza base years ago Stonewalls kitchen sold their goods at a local farmers market(before they became huge) They made an awesome onion jam which I used as a pizza base. That still carry it but it’s not the same. Can’t wait to try yours!
Thank you
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I would add a little to my pot roast! I already subscribe to your site. Love it!
I am following you both on pinterest as rusthawk. Merry Christmas!
I follow you both on twitter and tweeted https://twitter.com/rusthawk/status/413424814724874240
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I would try this yummy-sounding jam on herb crackers with Boursin garlic spread.
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I would use it for cooking my casseroles I hate onions but yours seems like I might change.
I would serve on a crostini with goat cheese!
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Mmm I’d eat this jam with goat cheese on toasts.
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I would use it as a topping for homemade pizza. Yum!
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I would skip the rosemary. I am just not a fan.
I’ve never thought of onion jam. I will have to try making it.
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I would eat it on the goat cheese biscuit…hello! Genius! But also maybe a hot onion dip? Yummmm….
I would mix it with sour cream to make a dip.
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Changing up the herbs and using different vinegars would be a good start
First, I would use Vidalia sweet onions; and the finished product would be amazing on some little rye rounds with thinly sliced beef tenderloin and some blue cheese crumbles… Forgive the drool on the screen…
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I would add a little bacon to it and serve it on burgers or chicken.
I’d add red pepper flakes… and call it screamin.
I would make this scrumptious onion jam my own by using it in an upscale version of the classic Philly Cheesesteak.