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Red Onion Jam

From: Saveur

4 tbsp. unsalted butter
2 large red onions, sliced thin
¾ cup dry red wine
½ cup sherry vinegar
½ cup sugar
¼ cup black raspberry liqueur, such as Chambord
Kosher salt and freshly ground black pepper, to taste

Heat butter in a 12" skillet over medium heat. Add onions; cook, stirring, until soft but not browned, about 15 minutes. Add wine, vinegar, sugar, liqueur, salt, and pepper; cook, stirring, until thick, about 40 minutes; let jam cool.