Inspired by SeriousEats.com

1 tablespoon olive oil

1 lb (full share) Veggie Box red Long of Tropea onions, halved and thinly sliced

1/2 cup dry red wine

2.5 tablespoons light brown sugar

1/2 tablespoon chopped fresh thyme (optional)

1 tablespoons balsamic vinegar

1/4 teaspoon Kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1 tablespoon olive oil 1 lb (full share) Veggie Box red Long of Tropea onions, halved and thinly sliced 1/2 cup dry red wine 2 5 tablespoons light brown sugar 1/2 tablespoon chopped fresh thyme (optional) 1 tablespoons balsamic vinegar 1/4 teaspoon Kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste

Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.



Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.


Let it cool down and serve it with cheese. Put a small amount of jam in a cute container. Use only a small amount per serving to avoid overwhelming the cheese flavor.