I wanted to have some kind of complement to the velvety, meaty richness of the chicken liver paté. My first thought was onion marmalade or jam. After viewing a few recipes online, I was ready to go out on my own into the wilds of my kitchen and see what kind of trouble I could get into.

Balsamic Onion Marmalade

2 sweet onions, halved and sliced

2-4 tbsp bacon grease (or butter, or your favorite cooking oil, if you don’t have bacon grease)

1/3 c brown sugar

1 c water

2 tbsp balsamic vinegar

1/2 c red wine

In a saute pan over medium high heat, melt fat and add onions. Cook until softened, then add brown sugar and 1/2 c water. Mix well and cook about 20 minutes, then add remaining water and balsamic vinegar. After another 20 minutes, add red wine, then cook down until sticky and jam-like. Allow to cool and store in a sealed jar in the refrigerator for up to two weeks.