sweet onion jam

original recipe courtesy food and wine, 1997

makes 1 cup

grenadine helps sweeten the jam and adds vibrant red color. the jam is great with most meats, especially grilled or roasted pork.

1 tablespoon unsalted butter
2 medium vidalia or other sweet onions, cut into 3/4-inch dice (about 2 1/2 cups)
1/2 cup sugar
1/3 cup dry red wine
1/3 cup red wine vinegar
1/3 cup grenadine
salt

melt the butter in a medium skillet.

add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes.

add the sugar, wine, vinegar, grenadine and a pinch of salt. cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes.

transfer the onion jam to a bowl and let cool.

make ahead the onion jam can be refrigerated for up to 5 days. let return to room temperature before serving.