- 2 pounds Vidalia onions, halved and thinly sliced
- 1 cup red wine
- 1/3 cup brown sugar
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme
- 1/2 tsp Kosher salt (more to taste)
- 1/2 tsp freshly ground black pepper (more to taste)
Heat olive oil in a medium skillet over medium heat until simmering. Add onions and cook until softened and just translucent (8-10 mins), stirring occasionally.
Add wine, sugar, thyme, vinegar and salt. Bring to boil, then reduce heat to low. Let simmer until liquid thickens and becomes syrupy (about 1 hr). Stir occasionally.
Add pepper and salt to taste. Transfer to bowl and let cool then serve or store in airtight container for up to 2 weeks. Let jam return to room temperature before using.