Onion Jam

• 1 tablespoon olive oil
• 2 sweet yellow onions, sliced as thinly as possible
• Salt to taste
• 1/3 cup balsamic vinegar
• 1/3 cup red wine vinegar
• scant 1/4 cups brown sugar
• 1 teaspoon finely grated orange zest
• Leaves from 2 to 3 sprigs fresh thyme

1. Heat olive oil in a saucepan over medium heat. Add onions and a large pinch of salt, and cook, stirring occasionally, for 25 to 30 minutes, or until almost all the liquid has boiled away and the onions are a pale blond color.
2. Add balsamic vinegar, red wine vinegar, brown sugar, orange zest, and thyme. Return to a boil and continue to cook for about 20 minutes, or until the mixture has reduced and thickened to a jam-like consistency. Taste and adjust the salt, if necessary.
3. Serve warm with bread and cheese, or at room temperature with almost anything else. The jam will keep in the fridge, tightly covered, for up to 5 days.

olive oil, sweet yellow onions, salt, balsamic vinegar, red wine vinegar, brown sugar, orange zest, thyme

Taken from food52.com/recipes/24856-onion-jam (may not work)