Red Onion Marmalade
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INGREDIENTS 2 tablespooons olive oil 1-1/2 pounds red onion, thinly sliced 1/4 cup plus 2 tablespoons sugar 1-1/2 teaspoons kosher salt 1/2 cup ruby port 1/2 cup red wine vinegar 1-1/2 teaspoons chopped fresh thyme In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for another 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Makes 2 cups NOTE - Keeps for 1 week stored in the refrigerator in an airtight container.