Pinot Jam

From Chef Michael Farrell
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Pinot Jam

Makes 2-3 cups

5 large red onions, cut into thin strips
Pinch of pepper corn mix
Pinch of cloves
Pinch brown sugar
1 bay leaf
½ bottle pinot noir

Caramelize onions in olive oil until brown. Add remaining ingredients.  Reduce until thick and add brown sugar to taste.

This is a savory jam with a slight sweetness that's a perfect accompaniment to filet mignon, other steaks and chops, lamb and venison.