Bourbon Caramelized Onion Jam

Directions

1. Peel onion, cut in 1/2 and thinly slice with a knife.
2. In a measuring cup add the bourbon, water, maple balsamic and maple sugar. Mix well.
3. In a heavy-bottomed skillet heat the olive oil over medium-high heat.
4. Add the onions and cook until soft and translucent (about 10 minutes). Season with salt and pepper. Be sure to stir.
5. Once the onions are soft, add the liquid mixture.
6. Bring to a boil, reduce heat to medium-low.
7. Put a lid on the skillet, and cook for about 20 minutes (stirring occasionally).
8. Remove the lid, and continue to cook until the liquid reduces (about 30 minutes). Remember to stir.
9. Onions are done when the liquid has reduced to the point it coats the onions with a thick syrup. The onions should be very soft, and a nice dark brown colour.
10. Remove from heat, and cool slightly.
11. Place in a glass jar, and store in the fridge until ready to use.