Red Onion Jam
- 7 Tbs. unsalted butter
- 3 Tbs. balsamic vinegar
- 6 Tbs. honey
- ½ cup dry white wine
- Sea salt and freshly ground black pepper
- 2 medium-large red onions, halved and thinly sliced crosswise into half moons (about 6 cups)
Melt the butter in a heavy-based 3- or 4-qt. saucepan over medium heat. Add the onions and cook, stirring occasionally, until they're very soft and stringy looking but not brown, 12 to 15 min. (Reduce the heat to medium low if they start to brown.) Add the wine and honey, reduce the heat to med...