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:

Quickview
340k Calories
5g Protein
9g Total Fat
60g Carbs
19% Health Score
Limit These
Calories
340k
17%

Fat
9g
15%

  Saturated Fat
1g
9%

Carbohydrates
60g
20%

  Sugar
32g
36%

Cholesterol
0.0mg
0%

Sodium
221mg
10%

Get Enough Of These
Protein
5g
12%

Vitamin C
39mg
48%

Manganese
0.74mg
37%

Fiber
9g
37%

Vitamin B6
0.64mg
32%

Folate
101µg
25%

Potassium
810mg
23%

Vitamin B1
0.25mg
16%

Phosphorus
158mg
16%

Magnesium
56mg
14%

Calcium
135mg
14%

Copper
0.22mg
11%

Vitamin E
1mg
10%

Vitamin B2
0.14mg
9%

Iron
1mg
8%

Vitamin K
8µg
8%

Vitamin B5
0.67mg
7%

Zinc
0.93mg
6%

Selenium
2µg
4%

Vitamin B3
0.63mg
3%

covered percent of daily need
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