Step 1

In a large sauté pan, heat the olive oil over medium-high heat.

Step 2

Sauté the onions until they turn soft and translucent and some are lightly browned at the edges, about 10-15 minutes.

Step 3

Reduce the heat to medium low and add the vinegar, salt and pepper. Continue cooking, letting the vinegar reduce, about 2-3 minutes.

Step 4

Stir in the sugar and rosemary. Increase the heat to medium-high and sauté for 10-15 minutes. The onions should be completely soft, jammy and caramelized.

Step 5

Let the jam cool before you store it.