Onion Jam
From:	Lise, Iberville, Quebec, Canada
Comments:	Delicious along with terrines, barbecued or baked potatoes, steaks and hamburgers. Will keep for many weeks, refrigerated.
Servings:	6

1/2 cups [115 g] butter 2 pounds [1 kg] onions, halved then sliced 1/2-inch [1.3-cm] thick 3/4 teaspoon [3.75 mL] salt 1/2 teaspoon [2.5 mL] pepper 1/2 cup [100 g] sugar 2 tablespoons [30 mL] Sherry 2 tablespoons [30 mL] red wine vinegar 1 cup [250 mL] red wine 1/4 cup [60 mL] honey 1/2 cup [125 mL] chopped dried prunes Hot sterilized jars

Melt butter until foamy; thoroughly mix in onion slices. Salt and pepper. Cook, covered over low heat, for 30 minutes. Uncover; mix in sugar, Sherry, red wine vinegar, red wine, honey and chopped dried prunes. Cook over low heat for approximately 2 hours, until dark and thickened. Stir often, especially towards the end of cooking time, as this jam tends to stick to the saucepan. If needed, lower heat towards the end.