Caramelized Onion Jam

makes 1 1/2 cups

(recipe adapted from Whole Living Magazine)

• 1/2 cup extra virgin olive oil
• 2 lbs. onions, thinly sliced
• 1/2 cup low sodium chicken stock (or veg stock)
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon brown sugar
• coarse salt

In a medium sauce pan, heat oil over medium heat and cook onions covered, stirring occasionally until translucent, about 15 minutes. Add stock, vinegar, and sugar and cook uncovered, stirring occasionally until onions are caramelized, about 30 minutes. Season with salt and let jam cool completely. Jam will last in the fridge covered for up to two weeks.