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.
I would make it my own by using fresh thyme as the herb. Then I would put a slice of Butterkase cheese atop a toasted slice of baguette, pop it under the broiler, until the cheese was soft and melty, then top it with a dollop of this gorgeous Balsamic Onion Jam.
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Would also use it in a Pasta Carbonara with Pancetta or Bacon and Peas
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I actually make this a lot- I like to mix this with a little bit of yogurt or sour cream and use it a as dip. It is so good!
Thanks for the giveaway!
I would use this as a topping for baked brie and serve it with crispy slices of toasted French bread. Maybe add some dried cranberries on top for a pop of holiday color! Yumm!
This sounds so good. Great for a late afternoon snack.
I would add some figs to it. I could see it going really well with bacon too. :D yum yum yum!
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I would add some bourbon to make it a boozy onion jam. Because everything is better with bourbon!
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Or incorporate into a French Onion Soup
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I’d also use it to make a Tarte d’Alsace on puff pastry with bacon and gruyere
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I would take this jam and mix it in with some homemade pierogi’s!
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I would use this as a topping for baked brie and serve it with crispy rounds of toasted french bread. Perhaps add a few dried cranberries on top for a pop of holiday color. Yumm!
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I would use it as a substitute for boring caramelized onions in my favorite ‘Bangers & Mash’ dish! Mmmm
I subscribe to your emails ! I love vegetables and am always mixing sauces with my vegetables, so I would mix this with my steamed vegetables right before serving. Peas, okra, corn….many possibilities.
I think I would place it on top of some cheddar cheese grits…mmmm…
Excellent question. I tend to modify on the fly and I imagine I would with this too. It sounds amazing, but apple cider vinegar instead of balsamic, and sage instead of rosemary would be a new treat.
I’d use the jam Brit pub style ala cheese and pickled onion sandwich or Ploughman’s Lunch with a nice Cheddar and Baguette.
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I’d serve it over broiled figs on toast points.
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I would put it in all my recipes. I hate onions but I think this will make me change my mind.
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I would mix it with horseradish and sour cream and serve it along side filet at Christmas.
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I would put this on a sandwich. Maybe one with some nice medium rare roast beef and melted Havarti cheese on sourdough. Now my stomach is growling.
I make about the same but start with thick bacon chopped up and then continue as you do. At end I add 1/2 cup of aged cheddar before it cools
I would make it my own by skipping the rosemary
Oh my goodness, this would make a wonderful topping for miniature, savory muffins. Someone mentioned combing with sour cream to make a dip and that would be yummy too. I love getting your emails with so many wonderful recipes, ideas etc. Makes my day! Thanks so much.
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All I can think about is steak when I see this jam! I want a nice rare spicy seared steak with a spoonful of this beautiful onion jam and a small wedge of blue cheese on top. I know what I’m making for dinner on Saturday!
My mouth is literally watering right now. I would try this onion jam recipe on some cornmeal pancakes. That sounds like it would be wonderful! And thanks so much for the giveaway…my pans are on their last legs. Fingers crossed!
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I’d make little mini tarts with goat cheese and this wonderful onion jam in them! This recipe really has me salivating! <3
I think I’d use it with my sauteed pierogies.
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