¼ cup olive oil
3 large white onions, peeled and coarsely chopped
1 sprig fresh rosemary*
1 cup sugar
¼ cup brewed coffee
½ cup white or regular balsamic vinegar
Kosher salt and freshly ground black pepper to taste
• In a large, heavy-bottomed saucepan, warm the oil over medium-high heat until shimmering. Add the onions and saute 10 to 15 minutes, until they soften and start to brown. Add the rosemary and saute 2 to 3 minutes, until fragrant.
• Sprinkle the sugar atop of the onion mixture, but do not stir. Let the sugar melt, 6 to 7 minutes.
• Stir in the coffee and balsamic vinegar and bring to a boil. Cover and reduce the heat to low. Cook until thickened, 5 to 10 minutes.
• Remove and discard the rosemary. Season to taste with salt and pepper and let cool. The jam will keep, refrigerated, up to 2 weeks.