- 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
- 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.
The onion jam can be refrigerated for up to 5 days. Let return to room temperature before serving.