Red wine and onion marmalade
Instructions:
- Bring 1 cup of the sugar and the wine to a boil in a saucepan over high heat, stirring to dissolve the sugar. Add the onions, cover the pan, and cook, stirring occasionally, until beginning to soften, about 10 minutes. Drain and discard the liquid.
- Return the onions to the pan and stir in the remaining 1 cup of sugar and the vinegar. Cook over medium heat, stirring occasionally, until the onions are completely soft and the liquid is syrupy, about 10 minutes more.
- Stir in the rosemary and season with salt and a generous amount of pepper. Use at once, or cool, cover, and refrigerate for up to 3 weeks.