2 large sweet onions
2 Tbsp Extra Virgin Olive Oil
2 Tbsp unsalted butter
2-3 heads garlic, roasted
1/4 cup Honey Sugar Powder (or packed brown sugar)
3 Tbsp Balsamic Vinegar*
pinch Black Pepper
1/2 tsp salt
2 tsp cognac (optional)
Peel the onions and roughly chop. Don’t worry about uniformity – you will want a little variety in the size of onion pieces.
Combine olive oil and butter in a heavy-bottomed sauce pan over medium-high heat. Once it is warmed and butter is melted, add the onions and cook for about five minutes, or until soft. Squeeze roasted garlic cloves out of their casings into the sauteed onions. Continue to cook for 10-15 minutes, or until excess moisture from the onions has begun to cook off.
Add honey sugar powder, balsamic vinegar, salt, pepper and cognac. Cook, stirring often, for another 15-20 minutes, or until the mixture is thick and deep gold in color. Remove pan from heat. Transfer jam to a heat-proof container. Cool, cover, and refrigerate until ready to serve.
*We think our Neapolitan Herb Balsamic would be wonderful in this recipe!