Categories: Dressing/Sauces

Ingredients

• 6 cups thinly sliced sweet onions
• 1 tbsp. olive oil
• Salt and black pepper to taste
• 1 cup Chardonnay
• 1 cup white balsamic vinegar
• 3/4 cup granulated sugar
• 1/2 cup water
• 2 dried bay leaves
• 1 tsp mustard seeds
• 1 thyme sprig

Directions

1. Saute onions in oil in a large saute pan over medium heat until starting to brown and soften, 20 minutes; season with salt and pepper.

2. Stir in Chardonnay, vinegar, sugar, and water until sugar dissolves. Tie bay leaves and mustard seeds in a sachet and add to pan. Bring mixture to a boil, then reduce heat to medium-low, and simmer, stirring often, 1 hour.

3. Add thyme and simmer, stirring often, until onions are soft and liquid in pan is syrupy , about 30 minutes more. Discard sachet and thyme, then cool jam to room temp. Transfer jam to a jar with a tight-fitting lid and store in the fridge up to 2 weeks. Serve jam with cheese, or as a topping for meats.

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