-
1
In a large saucepan, over medium heat, heat the oil.
-
2
Add the yellow onion, red onion, and shallots to the pan and stir well.
-
3
Season the onions with salt, and pepper, to taste.
-
4
Cook's Note: The salt will help the onions cook down because they will pull moisture.
-
5
When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine.
-
6
Let the wine cook until reduced and absorbed by the onions.
-
7
Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar.
-
8
Reduce the heat to medium-low heat, and let cook at a slow simmer.
-
9
Add the thyme, rosemary, and bay leaf.
-
10
Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions.
-
11
Stir in 2 tablespoons brown sugar and honey.
-
12
Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes.
-
13
Taste the mixture and add more sugar if it is too tart.
-
14
Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool.
-
15
It should be thick and not runny.
-
16
If it is too runny, simmer the mixture longer until more liquid is cooked out.
-
17
Serve the jam with pork, beef, chicken, or fish, or try it with roasted vegetables.
