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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.
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The onion jam looks fabulous. The photos make me crave some French onion soup too. I might add a little balsamic vinegar, but will have to try it straight first.
I must have had a blind moment as I totally missed the vinegar in the recipe! I do have fig balsamic that I might try too
I would love to use this onion jam as an accompaniment to some sort of roast beef. Maybe as a spread to bake with a roast, covered in foil, so the juices can seep into the meat and it can be served after carving. YUM!!!!
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Thanks for the giveaway!!
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To make this recipe my own, I think I would start out by adding some diced chili. A little heat is ALWAYS nice for savory condiments. Will have to try this soon!
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I would add a little verjuice to perk up the flavor :) But only because you asked!
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The only thing I would do to make this onion jam recipe my own is add bacon to it! And I think I would serve it as a topping or side on steak or chops, etc.
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I would add the onion my tortilla de patata. That would make it amazing and give a little sweetness and tartness to starchy dish.
I would use the large white sweet onions and cut back on the brown sugar. I love the recipe!
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I think this would be delicious on sandwiches or homemade pizza!
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You don’t say what type of onions you are using. I would use Vidalia onions and cook them slowly and at low heat until carmelized for the Onion jam.
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I love the idea of this flavor combination but would like to figure out a way for it to be part of an actual spreadable jam consistency.
To make it my own? I’d add more brown sugar to give it a sweeter taste, And I’d test out Sriracha to see what it would do with it.
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The jam sounds scrumptious. I think I would pair it with a roasted pork tenderloin or even top a pulled pork sandwich with it. Yum! Thanks for the chance!
I think I would make the jam the same way but instead of goat cheese biscuits I would serve it over goat cheese and serve on crackers. I love a little crunch.
I’d use it in an eggplant lasagna. Layer noodles, ricotta, onion jam, noodles, fried eggplant, mozzarella, noodles, slather the top with a bit of tomato confit and sprinkle with parmesan. Yum!
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I’d serve this with Brie and a toasted baguette, yum!
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That looks delicious! I think that needs to go on my next burger or in a grilled cheese
Thanks for sharing!
sarah
whatsarahknows.com
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I think it would be good served on some good sourdough bread with cheese on top and then put under the boiler to make the cheesy bubbly. Like french onion soup but without the broth!
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Thanks again!
I’d add toasted almonds!