Onion Jam

For the onion marmalade, peel the onions and cut them into fine rings.

Mix honey, cane sugar and port wine to make a marinade. Add the onion rings, mix well and refrigerate for at least 4 hours. If you put the marinated onions in the refrigerator, then be sure to cover the container to avoid unpleasant onion odor in the refrigerator.

Empty the onion mixture into a pot and add the herbs and spices. Deglaze with balsamic and bring to a boil, then simmer over low heat until the onions have thickened to a creamy consistency.

Pull the mixture off the heat and remove the cloves.

While still hot, pour the onion jam into prepared twist-off jars and seal tightly. Place on a tea towel with the lid down and allow to cool.

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