Red Onion Jam
2 large red onions (about 2 lbs.), cut into 1/8" slices
1 cup dry red wine
3 tablespoons canola oil
1/3 cup brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoons Kosher salt


Heat canola oil in a skillet over medium heat. Add onions, season with salt and pepper, and cook until softened, about 5 to 8 minutes.

10 minutes

Add wine, sugar and balsamic. Bring the contents to a boil, then reduce the heat to low. Simmer until liquid thickens, stirring occasionally. Taste and add additional salt and pepper if needed. Transfer finished jam to a bowl to cool. Use right away or store in the fridge until ready to use. Keeps for about 10 days.

5 minutes

Serve on burger Gruyere