Red Onion Jam

[Draggingtree]

Red Onion Jam
[Recipe courtesy of chef Michael Lomonaco, of Porter House New York]

• 1/4 cup olive oil
• 4 red onions, peeled, cut in half from top to bottom and thinly sliced
• 3/4 cup granulated sugar
• 1/2 cup balsamic vinegar
• 1/2 cup dry red wine, preferably Syrah
• Kosher salt to taste

Pour 1/4 cup olive oil into a skillet over medium-low heat, add the onions, and cook until they begin to wilt and sweat, taking care not to burn them.
Cook for eight minutes over low heat before adding the sugar.
Continue to cook for several minutes more, stirring occasionally.
Stir in the vinegar and wine and bring to a simmer, cooking until the liquid has evaporated and the onions are caramelized, approximately 10 minutes.
Season with salt and keep warm until ready to serve.