Onion Thyme Jam - not just for cheese and crackers!

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.