Red Onion Preserves

• 6 or 7 red onions, about 2 1/2 pounds
• 4 tablespoons butter
• 1/4 teaspoon allspice
• 1 bay leaf
• 1 teaspoon finely grated fresh ginger
• 3 tablespoons honey
• 1/4 cup red-wine or malt vinegar

1. Peel the onions.
2. Cut each in half lengthwise.
3. Place each half, cut-side down, on a flat surface and cut into half-inch thick slices.
4. There should be about eight cups.
5. Heat the butter in a heavy kettle and add the onions, allspice, bay leaf and ginger.
6. Cook, stirring often and scraping all around the bottom, about 10 minutes.
7. Stir in the honey and vinegar.
8. Cook, stirring often, five minutes longer.
9. Spoon the preserves into a bowl and let cool.
10. The preserves may be stored, tightly covered, indefinitely in the refrigerator.
11. Serve hot with any grilled meats, fish, in omelets and with breakfast meats such as ham and eggs.
12. Serve cold with cold sliced meats or chicken.

red onions, butter, allspice, bay leaf, ginger, honey, redwine

Taken from cooking.nytimes.com/recipes/10285 (may not work)