8 onions (Approx. 2lbs worth)
1/2 cup chicken broth (Low sodium)
1/3 cup olive oil
2 tablespoon balsamic vinegar
1 tablespoon Brown sugar
heat oil in a large dutch oven over medium heat and cook onions covered, stirring occasionally until translucent, about 15-20 minutes. Add stock, vinegar, and sugar and cook uncovered, stirring occasionally until onions are caramelized, about 45 minutes. Season lightly with smoked sea salt and let jam cool, placing it in a pretty jar.
Perfect addition to a hand-made hamburger, grilled pizza, grilled sausage dogs, stirred into mashed potatoes, etc. and so on...