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 would sautee veggies and combine with goat cheese and the jam and use it as filling for empanadas.
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I love this recipe, but if I could change one thing, I would omit the rosemary so that you can do more with it. Add herbs as you use it, or add other things like lemon zest, or cranberries.
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I’d put I to sourdough rounds, add some grated Parmesan, toast and serve as an appetizer!
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On pizza! With blue cheese and pears.
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I am so making this! I make a tomato jam recipe with similar ingredients that I serve on crostini with goat cheese. This would be amazing with it.
I’ve never tried onion jam before (or any kind of savory jam for that matter) so I’d probably use it just as is because I’m positive that whatever comes out of your kitchen is already amazing! And I’m totally down with that goat cheese/jam idea.
I think an interesting way to serve the jam would be on top of some mashed potatoes. Sort of with the way an onion gravy is used with banger and mash. I could also see adding a bit of booze and having with cheese.
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I would put it on homemade toasted bread
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I’d use this jam on my grandma’s cornbread this Christmas and I’d serve it alongside fresh french onion soup! A new Southern classic. :) OR I’d slather it on toasted sourdough bread and top it with a fried egg! YUM!
I would probably just keep it the same — but another great way to serve it would be on a flatbread with some goat cheese and maybe some shrimp for a protein! Yum!!
I would serve it straight fron the jar with the fanciest crackers I could find, some good cheese, and a good red wine.
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I’d use it on burger with blue cheese and bacon!
I’m not that creative. I would just try thyme instead of rosemary. Then maybe I’d go wild once it worked.
On a hamburger – probably a cheeseburger.
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I’d use it to make a panini with gruyere.
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I would have it on toasted bruschetta slices with brie and fruit. Not sure if this would be a good combination unless I tried it!
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I’d try it with red wine vinegar- I am much more fond of that than balsamic vinegar. :)
I would put it on top of burgers!
This recipe looks perfectly decadent! I would try substituting pure maple syrup for the brown sugar along with a dash of molasses. The addition of crispy bacon or diced pork belly would lend a smokey-salty aspect that would pair well with Camembert cheese and a crisp Fuji apple slice. Possibly atop a crostini or juicy burger? The choice is yours. @samanthargreene
I would use it as the sauce on a pizza!
I’d use the jam in a dip of some sort, or as a topping on crostini with cheese.
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I’m wondering how it would go with a roast or pork. Maybe add a dab to the top of a freshly carved pork loin.
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I would maybe add some sweet peppers to it!
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The recipe looks amazing all by itself, however, since I have to tweek it…. I would just swap out the Balsamic Vinegar for a flavored Balsamic Vinegar. Maybe a Dark Chocolate Cherry or even a Peach Balsamic Vinegar. And then use it on our biscuits for our Christmas dinner with our Prime Rib Roast………..oh by! Better get to the store and get cooking!! Thanks for sharing
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This onion jam would be delicious on a turkey burger with a little bit of lemon juice.