Rosemary Onion Jam

This is one of my favorite kinds of dishes -- one that’s made up entirely of ingredients that are likely part of your rotation of pantry staples, but which, when combined and cooked in just the right way, make a dish that feels truly luxurious.

Onions and rosemary work together with a sweet-tart combination of vinegars, honey, and wine to yield a sophisticated, melt-in-your-mouth onion jam, ready to be slathered on sandwiches or served on delicate toasts with a little bit of ricotta cheese at a dinner party.

Rosemary Onion Jam

It keeps for quite a long time in the fridge, too, so you can have a little taste of luxury whenever the mood strikes you.


Spices used in this recipe

Rosemary, Cut & Sifted
Bay Leaves
Salt, Kosher
Peppercorns, Tellicherry, Grinder



  1. Slice the onions in half and peel. Slice thinly crosswise to yield about 10 heaping cups of sliced onions.
  2. Heat the olive oil in a large pot with a tight-fitting lid over medium heat. When oil is heated, add the onions, tossing them in the oil until evenly coated. Sprinkle the rosemary over the onions, season with 2 tsp. of the kosher salt and a few grinds of black tellicherry peppercorns, and stir until evenly distributed. Nestle the bay leaves into the onions and lower the heat to low. Cover the pot tightly and cook for 15-20 minutes, until the onions have softened and released their liquid.
  3. Uncover the pot and stir in the wine, vinegars, honey, and sugar. Season with 1 tsp. more of kosher salt and a bit more black pepper to taste. Raise the heat to medium to keep the mixture at a steady simmer and cook for another 15-20 minutes, stirring frequently, until liquid has reduced by about half.
  4. When liquid has reduced, remove the bay leaves and continue to cook for another 15 minutes. Taste for seasoning and add more salt and pepper if you like. Be careful not to let the onions caramelize or scorch during this step -- frequent stirring will help.
  5. If the texture isn’t yet soft and sticky, with almost no liquid remaining, keep cooking the onions until it is.
  6. Allow the mixture to cool to warm, and then spoon it into your container of choice. Will keep in the fridge for about 2 months.

Makes about 3 cups. Adapted from Serious Eats.

You might also like


It’s going to be a cold one on the East Coast this weekend — time for a warming breakfast that gives you the power and energy to get through the day. Here’s one amazing option — Shakshuka! Not only is it fun to say, it’s a delicious, savory, healthy egg dish that makes for an exciting and comforting meal.

Perfectly Seasoned Burgers

Vanns Quebec Steak Seasoning is the secret ingredient that makes the flavor of these burger patties shine.

Rosemary and White Bean Soup

This soup falls into the category of “Total Classic” and deservedly so. The silky bean and vegetable soup and the woody aroma of rosemary make for perfect complements to each other, the starch of the beans standing up to rosemary’s strong flavor, and the flavor of the rosemary bringing out depths of flavor in the beans that otherwise might remain hidden.

Oven-Roasted Chicken Shawarma

There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days. 

Fajita Turkey Burgers

Vanns Fajita Seasoning doesn't need to stay inside of a tortilla - it makes for a great fajita-inspired turkey burger as well!

Turkey-Zucchini Burgers with Cumin and Green Onion

This is my ideal summer dish. It’s healthy, packed with flavor, and makes use of the bounty of zucchini that appears in gardens and stores each June.

Chickpea Salad With Red Onion, Sumac, & Lemon

Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.

Falafel Sandwiches with Awesome Condiments

These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.

Focaccia with Smoked Paprika Butter

Both of these recipes are kind of magical -- they take super simple ingredients like water, flour, butter, salt, and Vanns Smoked Spanish Paprika and turn them into beautiful, impressive golden brown focaccia and a deeply orange-red, perfectly flavored smoked paprika butter to be spread on top. It makes a great appetizer for any occasion, but be careful that your guests don’t fill themselves up on it! It’s a little bit addictive.

Harissa-Roasted Tomatoes with Lentils, Poached Eggs, and Dukkah

A fairly simple set of ingredients combines with a blend of Vanns spices to create a complex and hearty dish that your guests might not even realize is vegetarian. A perfectly poached egg on top means this dish can be enjoyed from breakfast to dinner.