Onion Jam

I stole this idea from Bon Apetit magazine.  I had to modify it due to lack of ingredients, so this is not really what the authors intended.  It is, however, delicious next to grilled steaks or chops, or on top of a burger.

3 lbs onions, diced
2 Tbsp olive oil
2 cloves garlic

Saute the onion and garlic until onions are translucent and beginning to soften.




Add:
1/2 cup port
1 cup red wine
1/4 cup creme de cassis
1/4 cup balsamic vinegar(spend the money, buy the good stuff! How often are you planning to use it anyway?  Should resemble a thin syrup, and the flavor is amazing.  The cheap stuff WON'T do.)





Cook until liquid evaporates and the whole mixture takes on a jammy consistency.  Add water if needed to prevent sticking