Balsamic Rosemary Onion Jam
Balsamic Rosemary Onion Jam requires about 1 hour from start to finish. For $1.46 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 341 calories, 6g of protein, and 10g of fat per serving. This recipe serves 3. This recipe is liked by 2980 foodies and cooks. It is brought to you by Love and Olive Oil. If you have balsamic vinegar, kosher salt, brown sugar, and a few other ingredients on hand, you can make it. It works well as a side dish. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is amazing. If you like this recipe, you might also like recipes such as Onion Tarts with Balsamic Onion Jam, Strawberry Balsamic Sweet Onion Jam, and Grilled Rosemary-Scented Chicken with Sweet & Sour Onion Jam.
Servings: 3
Ingredients:
3 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons brown sugar
1 1/2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon kosher salt
2 tablespoons olive oil
4 large onions, thinly sliced (about 10 cups sliced)
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. Preheat oil in a large skillet over medium heat.
2. 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.
3. Remove from heat and let cool. Store in a glass jar or airtight container in the refrigerator for up to 1 week.
Nutrition Information:
covered percent of daily need
