Roasted Garlic & Rosemary Onion Jam

One weekend this fall my family spent some time at my parents place.  

And when we are there we are always eating.  Always.  And that’s a good thing!  
We (I especially) like to indulge in brie.  Yum.  Brie.  I could eat it by the spoonful!  
This particular time my Mom added Zinter’s Onion Jam (which is a Canadian company) on to the brie wheel before baking, and it was so fabulously delicious!!
So when I got my assignment blog, Big Fat Baker, for the Secret Recipe Club I knew what I was looking for.
…And can you believe it…she had an amazing recipe for Onion Jam!
Actually, there were many yummy recipes to choose from:  her Banana Bread looks amazing, and Caramel Pear Ice Cream with Homemade Butterscotch…um yes please!
But Onion Jam has been on my mind, and I thought it would be a perfect time to post this recipe!
It makes a great appetizer for Thanksgiving, Christmas or New Years!
Yum yum in my tum-tum.

Adapted from Big Fat Baker
4 large sweet onions, halved and cut thinly
1/4 cup olive oil
1/2 tsp coarse salt
3-4 tbsp balsamic vinegar
3-4 tbsp brown sugar
6 fresh rosemary stems
2 bay leaves
4 roasted garlic cloves

  • Cut your onions in half, then slice them about 0.5cm wide.
  • Heat up the oil in a stock pot, then add the onions.  Mix well, until the onions are covered with the oil.  Cook on medium heat until the onions are softened.  About 20 minutes.
  • Then add the rosemary stems and bay leaves.  Mix.  Cook for about 20 more minutes, basically until the rosemary has wilted.  
  • Once the rosemary is wilted, remove it and the bay leaves.  You will likely have to remove stray rosemary leaves.
  • Add the balsamic vinegar, sugar, salt and pepper.  
  • Also add the roasted garlic, by scooping out the cloves, then add to the onion mix, and mash them in.  I only used 4 cloves, but you can use as many (or little) as you like.
  • Cook until the liquid is all gone, but be very careful not to burn it!  Stir often!!
  • When the onions are cooked, the liquid is gone, and the mixture is sticky it’s all done!
  • Put into sterilized jars and keep in the fridge for up to 2 weeks.
What I changed:
  • I used all balsamic vinegar instead of adding red wine vinegar as well, like the original recipe called for.  This is only because balsamic vinegar is all I had on hand.
  • I added the rosemary and bay leaves because I love them both.  Like sisters.  Also because the Zinter Jam that I loved so much had a hint of rosemary.
  • I added the roasted garlic, because who doesn’t love garlic? 

  • You don’t have to add the rosemary.  I just really love the flavour rosemary adds to so many dishes.  In this jam, it doesn’t disappoint! It’s amazing!  
Now what to do with the Onion Jam?
  • Serve it with meats, like chicken or pork, as a chutney type topping.
  • Bake it on a brie wheel, at 400 degrees for about 10-15 minutes, or until the brie has softened but isn’t runny.
  • Add it to soups or stews as a flavour enhancer.
  • Serve it like a chutney on crackers.
  • The possibilities are endless!

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  • Reply ButterYum November 14, 2011 at 1:04 PM

    Absolutely Fabulous… and such a cute presentation too!! I’ve really enjoyed getting to know your blog for the past couple weeks. When you get a chance, stop by.


  • Reply amanda @ fake ginger November 14, 2011 at 1:42 PM

    Omg. Please send me some so I can smear it on everything I eat for the rest of my life. It looks AMAZING.

  • Reply The Mom Chef November 14, 2011 at 2:19 PM

    Well darn. Where were you a few weeks ago when I was making a ravioli recipe that needed onion jam and I was trying to find a recipe? I would have jumped all over this one; it looks so delicious.

    Roasted garlic? Heaven help me. I’m in love.

  • Reply BigFatBaker November 14, 2011 at 2:44 PM

    Great job! I love this recipe and can’t wait to make it again. I love your roasted garlic and rosemary addition, it sounds really savory and delicious. I had never thought about adding it to baked brie, thanks for the suggestion!

  • Reply Vivian - Let's Try These... November 14, 2011 at 2:57 PM

    Love caramelized onions and roasted garlic so I think this would be amazing. I’ve recently only heard of onion jam and I must try!

  • Reply Carrie November 14, 2011 at 3:12 PM

    This sounds so good! I’ve always wanted to try making Onion Jam… perhaps I should tackle this over the weekend!

  • Reply ButterYum November 14, 2011 at 3:56 PM

    I have a secret – it’s Honey Vinaigrette Marinated Grilled Chicken.


  • Reply Lindsay @ Delighted Momma November 14, 2011 at 4:13 PM

    What a great combo of ingredients! This sounds so yummy! Love the presentation on the jam..too cute

  • Reply Lynne November 14, 2011 at 5:38 PM

    At Empire State South in Atlanta, the chef serves an appetizer of pimento cheese topped with onion jam for a spread on bread. It was dynamite! Yours looks good -will have to give it a go.

  • Reply Miz Helen November 14, 2011 at 6:02 PM

    What a great gift idea this is an awesome recipe. Your jar is adorable. This is a great pick for the SRC! Thanks for sharing and have a wonderful week.
    Miz Helen

  • Reply Melanie November 14, 2011 at 7:54 PM

    The onion jam looks wonderful! I love all the suggestions you give for changing it up and how to serve. Thanks for sharing!

  • Reply ms.composure November 14, 2011 at 8:18 PM

    very very creative idea!!

  • Reply Amy November 14, 2011 at 8:59 PM

    Looks great — so fun to be in SCR with you!

  • Reply Amy November 14, 2011 at 9:05 PM

    Sounds heavenly!

    If you haven’t already, I’d love it if you’d check out my SRC recipe for Crockpot Apple-Cinnamon Oatmeal.

  • Reply Barb November 14, 2011 at 9:17 PM

    Makes my mouth water . . .

  • Reply E @ Act Fast Chef November 14, 2011 at 10:06 PM

    oh yum! I love this recipe – thanks for sharing.

  • Reply Lisa~~ November 14, 2011 at 10:46 PM

    I have a favorite store bought roasted onion and garlic jam but I’ll bet this one is even better, I need to give it a try.

    If you haven’t already, I’d love for you to check out my group ‘A’ SRC recipe this month: Pork Belly Soup with Collard Greens.

    Cook Lisa Cook

  • Reply Yvonne @ StoneGable November 15, 2011 at 12:39 AM

    Hi! I found you from Lynn’s blog. Wonderful blog you have here full of great recipes, creative ideas and soooo beautiful photographs! I am a new follower and hope to visit often!

  • Reply Pretend Chef November 15, 2011 at 1:02 AM

    Great SRC pick. Crave worthy over brie.

  • Reply emily jane November 15, 2011 at 1:50 AM

    Ummm. This looks like the thing that has been missing from my entire life. I am making this as soon as exams are over if not sooner!

  • Reply Trisha November 15, 2011 at 4:00 AM

    The jam looks like a wonderful condiment to have at hand. I love the packaging, a jar like this would make a lovely gift this holiday season.

  • Reply Tamar1973 November 15, 2011 at 7:57 AM

    Onion jam, how intriguing.

  • Reply Jo November 16, 2011 at 12:16 AM

    I know what I will be making for the next party we have at home! We love brie too and the onion jam looks and sounds like it would be divine with some melty, gooey brie on bread.

  • Reply Julie November 16, 2011 at 2:58 AM

    This looks amazing. Perfect with the brie. Keeping this one for the next party. You have a lovely blog, I’ve enjoyed my time here.

  • Reply Fallon November 16, 2011 at 3:41 AM

    Oh delicious! That be perfect for a savory brie dish.

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