Red Onion Jam

Instructions

1. Prepare the onions
   Peel and halve the red onions, then slice them thinly into half-moons. Heat the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat.
2. Sauté the onions
   Add the sliced onions to the pan with a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until the onions have softened significantly and started to caramelize. Reduce heat if they begin to brown too quickly.
3. Add the sweeteners and liquids
   Stir in the brown sugar, balsamic vinegar, red wine, and honey. Add the thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer.
4. Reduce and caramelize
   Reduce heat to low and simmer uncovered for about 25-30 minutes, stirring occasionally to prevent sticking. The mixture should thicken considerably and take on a jam-like consistency. The liquid should be mostly evaporated.
5. Finish and cool
   Remove from heat and stir in the lemon juice. Remove the bay leaf. Allow the jam to cool for 10 minutes in the pan before transferring to jars or storage containers. The jam will thicken further as it cools.