Red Onion Marmalade

Adapted from Joy of Cooking
Yield: 1 cup

1 red onion, cut into 1/4 inch thick slices, halved crosswise
3 tbsp dry red wine
3 tbsp white wine vinegar
2 tbsp brown sugar
1 tbsp honey
juice of half a lemon

  1. Combine all ingredients except for lemon juice in a medium, nonreactive saucepan over low heat.
  2. Cook, stirring, until the sugar is dissolved.
  3. Simmer, stirring often, until the consistency of marmalade, about 30 minutes.
  4. Add the lemon juice and cook until the juice is absorbed.
  5. Serve at room temperature. Can cover and refrigerate for up to three weeks.