Red Onion Jam
- ½ cup dry white wine
- 6 Tbs. honey
- 2 medium-large red onions, halved and thinly sliced crosswise into half moons (about 6 cups)
- Sea salt and freshly ground black pepper
- 3 Tbs. balsamic vinegar
- 7 Tbs. unsalted butter
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...