Flavored with fresh rosemary, this red onion jam is a great topping for a fancy Gruyere grilled cheese on sliced crusty country bread.
2 tablespoons olive oil
2 large red onions (about 1 pound), thinly sliced
1/4 cup light brown sugar
3/4 cup dry red wine
1/4 cup sherry vinegar
1 tablespoon honey
2 sprigs fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
In a large saucepan, heat the olive oil over medium heat. Cook the onions until they become soft and translucent and start to brown, about 15 minutes.
Add the brown sugar, wine, vinegar, honey, rosemary, salt and pepper. Bring to a boil and then reduce the heat. Simmer for 35-40 minutes until the jam thickens. Remove the rosemary sprigs and cool before serving.
Store in an airtight container in the refrigerator.