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Balsamic Onion Jam


  • 2-3 large onions sliced thin about 6-8 cups
  • 3 tbsp butter
  • 2 small sprigs fresh rosemary diced small
  • 1 cup balsamic vinegar
  • 1 tbsp brown sugar
  • ΒΌ tsp salt
  • Pepper to taste
  • Olive oil


  1. Heat a drizzle of olive oil in a large pan on the stove, add the chopped onions, salt, pepper, and the rosemary. On medium-low heat let the onions cook until soft and most of their liquid has evaporated.
  2. Add the butter, brown sugar and balsamic vinegar.
  3. Lower the heat to a simmer and allow the vinegar to reduce until the mixture has the texture of jam. Be careful not to let it burn, the higher you have the heat the more often you will have to stir. Use the jam warm or at room temperature for more flavor.

Recipe Notes

Favorite Uses:

Top a very special BLT

Scoop over a log of mild goat cheese and serve with crackers as an appetizer

Use as sandwich spread, especially nice paired with arugula, swiss, and roast chicken on whole wheat bread

Top pork tenderloin

Make an open faced tart with jam, tomatoes and cheese

Add to your favorite curry chicken salad

Gourmet pizza topping

Use as base for homemade BBQ sauce