Balsamic Caramelized Onion Jam

1/4 cup olive oil
6 medium-sized yellow onions, quartered and sliced thin, from Schaner Farm
1/2 teaspoon sea salt
2 tablespoons fresh thyme leaves, minced, from my backyard
2 teaspoons whole grain dijon mustard
1/4 cup sucanat, rapadura, or other brown sugar
1/2 cup white balsamic vinegar (I used a sweet, syrupy type; you could also use a dark one)

Heat the oil over medium heat, stir in onion, thyme and sea salt; cook covered, stirring occasionally, for about 30 minutes, until soft and golden. Reduce heat to low, stir in mustard, sugar and vinegar; simmer for 15 minutes or until reduced to jam consistency.

Makes about 2 cups


adapted from The Produce Companion