Servings: 8
6 cups sweet onions, thinly sliced
1 tablespoon 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 bay leaves
1 teaspoon mustard seeds
1 thyme sprig
For an alternative, deeper-flavored and colored jam, swap Chardonnay for Cabernet, white balsamic for regular balsamic, granulated for brown sugar, and thyme for rosemary
Sauté onions in oil in a large sauté pan over medium heat until starting to brown and soften, 20 minutes; season with salt and pepper.
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.
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 temperature. Transfer jam to a jar with a tight-fitting lid and store in the refrigerator up to 2 weeks. Serve jam with cheese, or as a topping for meats.
Cuisine: California Kosher 2007