Red Onion Marmalade

• 2 tablespoons olive oil
• 8 cups thinly sliced red onion (about 2 pounds)
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 3/4 teaspoon fine sea salt
• 3 garlic cloves, minced
• 1 cup Cabernet Sauvignon or other dry red wine
• 1/4 cup packed brown sugar
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon freshly ground black pepper

1. Heat oil in a large nonstick skillet over medium heat. Add onion, thyme, and bay leaf. Cover and cook 25 minutes, stirring occasionally.
2. Stir in salt and garlic; cook, uncovered, 2 minutes, stirring frequently. Stir in wine, brown sugar, and vinegar; bring to a boil. Reduce heat; simmer 12 minutes or until liquid almost evaporates and becomes syrupy.
3. Remove from heat; stir in pepper. Cool to room temperature. Discard bay leaf.
4. Note: Store in the refrigerator for up to 1 week.

olive oil, red onion, thyme, bay leaf, salt, garlic, cabernet sauvignon, brown sugar, balsamic vinegar, freshly ground black pepper

Taken from www.myrecipes.com/recipe/red-onion-marmalade (may not work)