1 In a large pot, melt your butter gently. Meanwhile, slice your onions thinly.
2 When your butter has taken on a nice brown color, add your onion slices, grind some pepper over them, salt to taste, and add the caster sugar.
3 Cover your pot and let the onions sweat gently for 35 minutes, stirring from time to time with a wooden spatula.
4 After this time, add the blackcurrant liqueur, vinegar, and red wine, remove the lid, then while stirring, let it cook down for another 30 minutes.
5 Taste the seasoning with a small spoon, then transfer to a nice earthenware or porcelain jar. This jam is just as delicious served warm with pork tenderloin or venison steaks for example, as it is served cold with good pâtés or terrines, or to accompany foie gras.
Don't rush the first cooking phase: 35 minutes covered on low heat is the minimum for the onions to soften without browning or sticking. If they start to brown after 20 minutes, your heat is too high. Lower it and cover better. The second phase, uncovered, is only to evaporate the liquids and concentrate the flavors. Stir often, the jam catches quickly once the sugar starts to caramelize.
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