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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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I’d definitely put it atop a hamburger and replace the sugar with a little bit of honey.
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Already a subscriber. I can’t say I would change it till I’ve tried it on many things. I think I would also try it in an omelet.
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I would leave put the Rosemary and add Lemon Thyme.
I’m always better cooking utensils made ??of stainless steel because it is good for health and do not take a long time in the preparation of food, and there are many types available on the market at great prices
This jam would be perfect with my homemade bread!
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Add bacon!
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I would try it on a grilled cheese sandwich.
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I would add some red pepper flakes and use it on all kinds of sandwiches
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I’d serve it next to goat cheese with rosamary toasts.
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I would stir the onion jam into homemade mac and cheese. Happy holidays!
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Seems like it would be amazing with some grilled pork chops or a pork tenderloin!!
The biscuit sounds great with the jam, or maybe on top of goat cheese spread on crackers or a baguette.
I would combine it with liver….yum
I would add more black pepper, I do like spicy food, and mix it with mashed potatoes.
My first thought was that it would be good on a steak with some crumbled blue cheese.
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I’d eat the onion jam as is, it looks absolutely delicious!!
I would roll up this and some brie in crescent roll dough and make pinwheel appetizers!
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I plan on spreading goat cheese on toasted baguettes and topping it with this jam.
I would like to add dates or dried apricots to this onion jam
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I am following love&oliveoil and Anolon on Pinterest. Cathy Roa is my user name.
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Oh my goodness! I never made nor had onion jam before, but this sounds spectacular! I would put this on a baked potato with some salsa and maybe a dollop of nonfat Greek yogurt. Yum! :)
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I would be interested to see how this recipe pairs with a savory dish…
I’d highlight the savory onion jam on an egg white sandwich and would add a little homemade fig or date jam.
I’d sub some maple syrup for the brown sugar and use it as a topping on my burger!
I have never had Onion Jam so I am not quite sure.
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