Onion Jam

1. 1

   Heat olive oil in a saucepan over medium heat. Add onions and a large pinch of salt, and cook, stirring occasionally, for 25 to 30 minutes, or until almost all the liquid has boiled away and the onions are a pale blond color.

2. 2

   Add balsamic vinegar, red wine vinegar, brown sugar, orange zest, and thyme. Return to a boil and continue to cook for about 20 minutes, or until the mixture has reduced and thickened to a jam-like consistency. Taste and adjust the salt, if necessary.

3. 3

   Serve warm with bread and cheese, or at room temperature with almost anything else. The jam will keep in the fridge, tightly covered, for up to 5 days.

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