Red Onion Marmalade with Chestnuts

• 4 tablespoons olive oil
• 6 cups thinly sliced red onions (about 4 medium)
• 1 teaspoon salt
• 1 cup tawny Port
• 1/4 cup chopped pitted prunes (dried plums)
• 2 tablespoons red wine vinegar
• 2 teaspoons chopped fresh thyme
• 12 peeled roasted chestnuts from jar,* halved

1. Heat 3 tablespoons oil in large deep nonstick skillet over high heat.
2. Add onions and 1 teaspoon salt.
3. Sprinkle with pepper.
4. Saute until onions are beginning to brown, about 5 minutes.
5. Reduce heat to medium-low; cover and cook until onions are soft, stirring occasionally, about 15 minutes.
6. Increase heat to high; uncover and saute until onions are brown, about 5 minutes.
7. Add Port, prunes, and vinegar; stir until liquid evaporates and onions darken, about 3 minutes.
8. Add thyme; stir 1 minute.
9. Remove from heat.
10. Heat 1 tablespoon oil in small skillet over medium-high heat.
11. Add chestnuts and saute until coated with oil, about 1 minute.
12. Add to onion mixture.
13. Season onion marmalade with more salt and pepper, if desired.
14. Transfer to bowl; cool.
15. (Can be prepared 5 days ahead.
16. Cover and chill.
17. Bring to room temperature before serving.)
18. *Available at specialty foods stores and some supermarkets.

olive oil, red onions, salt, tawny port, prunes, red wine vinegar, thyme, chestnuts

Taken from www.epicurious.com/recipes/food/views/red-onion-marmalade-with-chestnuts-108641 (may not work)