Balsamic Onion Jam

3 white onions
3/4 to 1 cup of balsamic vinegar
1 tablespoon butter
1 tablespoon oil
1 teaspoon sugar (optional)
1 teaspoon cream (optional)
salt
pepper

Using a very sharp knife or a mandoline, slice the onions very thinly in long strips, carefully remove the core of the onions.

In a medium-sized pot, melt the butter with the olive oil and stir till it begins to bubble and foam. Add in the onions and stir. Turn down the temperature to low and stir occasionally for 10 to 15 minutes until the onions are translucent and soft. You do not want to brown the onions.

Change the heat to low or warm and start adding the balsamic vinegar 1/4 cup at a time until the onions have soaked up all the liquid, about 5 minutes. Continue adding the balsamic vinegar until the onions can not hold anymore liquid or you run out of the 1 cup balsamic vinegar. Turn off the heat and let the onions rest for 5 to 10 minutes.  Salt and pepper to taste.  I made 2 batches and the second batch was to vinegary, the onions weren't as sweet. so to softened the taste I added the cream and then the sugar to the slightly warm onions.  This helped a lot, but isn't so diet friendly.  Enjoy!

This balsamic vinegar jam is wonderful with goat cheese and a crostini or on chicken, beef or fish.