I've made this jam for quite a few years, with many variations - but this is really simple and has multiple uses. This year I had some fresh garlic so I added a little of that towards the end of the cooking. Tonight I'm mixing it with ricotta cheese and a couple eggs and baking it to make an onion tart. I have also used it to make a quick French Onion Soup - short cut to caramelizing onions, just add to beef broth and then top with a crouton and swiss cheese. But of course on top of cheese on a cracker is delicious!
Onion Thyme Jam makes about 3 pints
4 tablespoons olive oil
about 6 onions, diced (this is the pain in the arse part - but don't use a processor, it will have a better texture by hand)
2/3 cup sugar
1/3 cup sherry vinegar (or white wine vinegar)
1/2 cup brandy
1/3 cup honey
7 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon ground pepper
Heat oil in a large skillet add onions and cook until soft and golden, about 15 min. Add remaining ingredients and simmer on low stirring occasionally until it's a dark brown. Remove the sprigs and scrape off the leaves into the jam. Pour into clean pint jars and boil in a water bath for 15 min. Let cool and store in a dark place. Refrigerate any excess.