Caramelized Red Onion Marmalade

2 large red onions (about 1 1/4 lbs) thinly sliced
3 T brown sugar
3/4 cup dry red wine
3 T balsamic vinegar
Salt and freshly ground pepper

In a large, heavy, non reactive saucepan, combine the red onions and brown sugar and cook over moderate heat, stirring often, until the onions begin to caramelize and turn golden, 20 to 25 minutes.

Stir in the wine and vinegar, increase the heat to moderately high stirring often, until most of the liquid has evaporated, about 15 minutes.

Season to taste with salt and pepper and set aside to cool.

Makes about 2 cups