Onion Jam

Directions

1. 1
   In a medium saute pan, heat the oil until it begins to smoke lightly.
2. 2
   Add the onions and season with salt and pepper, to taste.
3. 3
   Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine.
4. 4
   Lower the heat and cook the onions until the wine reduces almost completely.
5. 5
   Leave on low heat while you prepare the gastrique.
6. 6
   In a separate small pan, heat the honey until it begins to bubble and froth.
7. 7
   Cook until the honey turns a light caramel color, an additional 2 to 3 minutes.
8. 8
   Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat.
9. 9
   Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes.
10. 10
    If you desire, add lemon juice and zest at this point.
11. 11
    Taste for seasoning and transfer to a bowl to cool until ready to serve.