Contributed by (Recipe adapted from “Epicurean Table” at www.epicureantable.com)

Ingredients

Red onion
2 Tbs Olive oil (and more if necessary)
1/2 C Red wine
1/2 C Orange juice with pulp (and more if necessary)
2 Bay leaves
1 Tbs Honey
Balsamic vinegar, a good splash or more according to taste
Salt

Instructions

Thinly slice onions. Warm olive oil in a large pan. Add the bay leaves and lay over half of the onion, pour over the honey and sprinkle the top evenly with salt. Add the rest of the onion. Turn a few times and cook about 15 minutes uncovered. Cover and allow to cook another 15 minutes or so until the onions are soft. Add most of the orange juice, stir well and continue to cook another 10 minutes. Add a splash of balsamic vinegar and the red wine, stir well and allow to cook off the alcohol. Taste and add more salt or honey if necessary. Allow the mass to continue to cook a little, adding more orange juice as necessary to keep it thick. At the end, it should resemble a loose marmalade.

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