This is so delicious. I have been wanting to make an onion jam or marmalade for a long time and now that onions are in season, it just seemed like the right time. This would be great with a charcuterie platter or on a ploughman's sandwich.
2 lbs onions, thinly sliced
3 tablespoons duck fat (or bacon fat)
1 cup sugar
1/2 cup dark brown sugar
1 cup red wine
1/2 cup balsamic vinegar
1 teaspoon salt
1 tablespoon extra virgin olive oil
1. Place a large, non-reactive pan over medium-low heat. Add the fat.
2. Turn up the heat to high to medium-high, add the onions, salt and olive oil. Stir to coat the onions in the oil mixture. Cook for about 20 minutes. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown and carmelize.
3. Add the sugar, brown sugar, red wine, and balsamic vinegar. Cook over medium heat until thick. To test if it’s the right consistency, dribble a bit of the reduction on a plate and it still liquid, but slowly slips down the plate after it cools briefly.
4. Remove from heat and let cool before storing. Place in a glass or heat resistant container. Cover and refrigerate. This is both acidic and high in sugar, so its excellent for long term storage. It keeps in the fridge well for at least 2 months. Some of the fat may become solid at the top after cooling. You can remove it or mix it back in.