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 have to admit I’ve never had onion jam so I would probably start with something basic like in some paninis!
I would slice a small Brie wheel in half spread the onion jam in the middle of cheese, close the wheel. Then, spread more of the onion goodness all over the rind, wrap the Brie with puff pastry and bake. Making this tonight can’t wait, btw there will also be wine! Thanks for all the kitchen inspiration!!!
I know that it sounds crazy but I learned this from cooking a lot of Indian food (these flavors go together); I would add golden raisins.
I’m thinking the onion jam would be great on top of focaccia with some shaved parmesan, or on ricotta-topped bruschetta.
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Instead of the balsamic vinegar I would use a red wine reduction!
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I would leave it as is but add avocados bc they make everything better!
I bake bread for our local Farmer’s Market, so I’d love to bake this in a light loaf that I usually make with Rosemary and Olive Oil, but I’d put this fabulous sounding jam in instead – what a super combination of flavors!
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i would put it in pasta!
Yummm!!! Gonna make it for the holidays and use it as a topping on a grilled lamb burger with arugula and horseradish creme fraiche. Nothing better than rosemary and lamb.
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Maybe add a few more herbs and bake on puff pastry and serve as a tart? delicious!! that is how I would make it my own! :)
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This sounds great. My first thought was to incorporate it into a flat bread.
I would put a dollop of this jam on a plate. Then I would put a perfectly cooked filet mignon on it and THEN I would sprinkle some good, soft gorgonzola on top of that. THEN I would eat it.
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I would love to add in some sage versus the rosemary – it would be delish on a turkey sandwich!
This sounds fabulous, I think this would compliment well the shredded Italian beef I just made last night – might need to run to the store to make this for the leftovers.
p.s. I’m dying to get that Goat Cheese Biscuit recipe, couldn’t find it?! These look different from the ones pictured with the Curied Sweet Potato Soup and Goat Cheese Biscuits….
Subscribe via e-mail. I would add some chopped sun dried tomatoes (packed in oil) and serve as relish over sausage/weiner in bun – Great American Hot Dog style!
I would use it as an appitizer: top crusty bread that has been brushed with a little garlic oil/butter and grilled, then the onion jam and a little cheese. Something creamy like a goat. Or Parm. Yumm!
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I’d totally add some bacon :)
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I would keep it simple and pour it over a block of cream cheese and serve with toasted baguettes. I am DROOLING over this and will be making it this weekend!!
I would use my homemade red wine vinegar and thyme.
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I would put it with Brie and some fig jam on crostini. Yum!
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I would use the onion jam in a grilled cheese sandwich! This would be a grown-up sandwich, with fancy cheeses, plus the onion jam smooshed in between. Panini style, oh yeah.
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I am thinking a little chipotle would be great. I would love it on a grilled dog.
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I might throw some carmelized garlic in there, too. Just for fun.
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I would use maple balsamic I bought recently. Your jam looks lovely,.