Onion Marmalade

I was making myself a sandwich last week with some crusty bread, parmesan cheese, and prosciutto and was wishing I had something to add...something tangy, or sweet, or sour - anything really to jazz it up. Onion Marmalade just popped in my head. I have no idea how it got there and I've never made one before, but I found this great and EASY recipe on a blog called Closet Cooking and tried it this weekend. I made a vegetarian brunch for my mother-in-law and her sister and we spread it on bread with everything - cream cheese, a wild mushroom salad, sauteed swiss chard. We also topped our quiche with it and I added it to my ravioli that night. It's my new favorite thing.

I used 3 medium onions to get the 4 cups. I'm going to double the recipe next time and plan to keep this in my fridge at all times!

Onion Marmalade (or Balsamic Caramelized Onions) 
Servings: make 1/2 cup
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hours 10 minutes

Ingredients
1 tablespoon olive oil
4 cups onion, sliced
1/4 cup water
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon thyme, chopped
salt and pepper to taste

Directions
-Heat the oil in a pan over medium heat.
-Add the onions and saute until the onions are tender, about 10-15 minutes.
-Reduce the heat to just a bit below medium, add the water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)
-Add the balsamic vinegar, brown sugar, thyme, salt and pepper, deglaze the pan and cook until most of the moisture is gone.