Onion Jam

1 tablespoons (14 g) butter
1 tablespoons (10 g) olive oil
1⁄2 pound (225 g) onions, 1⁄2-inch dice
1 tablespoon (15 g) brown sugar
1⁄4 teaspoon (1 g) kosher salt
4 tablespoons (60 g) balsamic vinegar (don’t waste D.O.P. balsamic here; I.G.P. is fine!)
3 tablespoons (10 g) fresh thyme leaves

Add the butter and olive oil to a sauté pan and melt over medium heat.

Add onions, reduce heat to medium-low, and cook until caramelized, about 45 to 60 minutes. Add a few tablespoons of water if the onions get too dry. Adjust the heat so they don’t fry. You’re looking for more a translucent brown color, not a fried brown.

Add the brown sugar, salt, balsamic vinegar, and fresh thyme to the onions and reduce to a syrup.