Red Onion Jam Recipe

• 2 tablespoons olive oil
• 2 pounds red onions, halved and thinly sliced
• 1 cup dry red wine
• 1/3 cup light brown sugar
• 1 tablespoon chopped fresh thyme
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

1. Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.
2. Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.

olive oil, red onions, red wine, light brown sugar, thyme, balsamic vinegar, kosher salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2012/09/red-onion-jam-recipe.html (may not work)