3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
3 lbs white or Spanish onions, peeled, halved, and then cut into thin slices
2 teaspoons finely minced garlic
2 tablespoons wholegrain mustard
6 tablespoons coconut sugar (brown sugar or honey will also do)
½ cup dry red wine
¼ cup aged balsamic vinegar
1½ cups chicken, beef, or vegetable broth
sea salt and freshly ground black pepper
Set a Dutch oven or heavy pot over medium heat. Add Terra Delyssa Organic Extra Virgin Olive Oil to the pot, and add the onions and garlic. Cook uncovered for 10 minutes, stirring every 3 to 4 minutes.
Add in the mustard, sugar, wine, vinegar, and broth. Stir to combine, then cover the pot, lower the heat slightly and allow the mixture to cook undisturbed for about 30 minutes. Remove the top, stir again and then only partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60-70 minutes. (Add water as needed.)
Taste the jam, and add salt and pepper if necessary.
Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week. Bring to room temperature before serving.