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
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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.
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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.
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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.