Caramelized Red Onion Jam

This jam is the perfect blend of sweet, tangy, and savory flavors—use it on crostini with goat cheese, as a glaze for meats, or slather it on a sandwich with turkey or brie.

Ingredients:
3 large red onions, thinly sliced
2 tablespoons olive oil or unsalted butter
2 tablespoons brown sugar
¼ cup balsamic vinegar
¼ cup red wine (optional, for depth)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Sea salt and fresh ground pepper, to taste

Method:
1. Heat the olive oil or butter in a large skillet over medium heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, until softened (about 10-12 minutes).

2. Reduce the heat to low and sprinkle the brown sugar over the onions. Stir to combine and let the onions cook slowly for another 20-25 minutes, stirring occasionally. They should become deeply golden and jammy.

3. Add the balsamic vinegar and red wine (if using) to the pan. Stir well, scraping up any caramelized bits from the bottom. Continue cooking until the liquid reduces and the mixture is thick and glossy (about 5-8 minutes).

4. Stir in the thyme and season with additional salt and pepper to taste. Let the jam cool, then transfer to a jar. It will keep in the fridge for up to 2 weeks.