Balsamic Rosemary Onion Jam
This Balsamic Rosemary Onion Jam is SO EASY! A sweet and savory condiment perfect for crostini, cheese boards, and grilled meats.
Servings: 6 servings
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
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the thinly sliced onions. Stir to coat them in the oil.
- Cook the onions, stirring occasionally, for about 20-25 minutes. You want them to become soft, golden brown, and caramelized.
- Once the onions are beautifully caramelized, stir in the balsamic vinegar, brown sugar, finely chopped rosemary, salt, and pepper. Mix well to combine all the ingredients.
- Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes to meld flavors and create a jam-like consistency.
- Once your jam has reached the desired consistency, remove it from the heat and let it cool. Transfer to sterilized glass jars for storage.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring Spoons
- Glass Jars
Notes
- Adjust the sweetness by varying the amount of brown sugar or substituting with honey or maple syrup.
- Experiment with herbs like thyme or sage for different flavor profiles.
- Store jam in airtight containers in the fridge for up to two weeks or freeze for up to three months.