Onion Marmalade

• 2 tablespoons extra virgin olive oil
• 2 pounds sweet onions, quartered lengthwise, then cut across the grain in thin slices
• Salt
• freshly ground pepper
• 2 to 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
• 1 tablespoon capers, drained, rinsed and finely chopped

1. Heat the olive oil in a large, heavy nonstick skillet over medium-low heat.
2. Add the onions.
3. Cook, stirring, until they begin to sizzle and soften, three to five minutes.
4. Add a generous pinch of salt.
5. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often.
6. The onions should melt down almost to a puree.
7. Add the garlic, thyme and capers, and taste and adjust salt.
8. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden.
9. Remove the lid; if there is liquid in the pan, cook uncovered until the puree is thick and the liquid is gone.

extra virgin olive oil, sweet onions, salt, freshly ground pepper, garlic, thyme, capers

Taken from cooking.nytimes.com/recipes/1013692 (may not work)