- 2 pounds red onions, halved, thinly sliced
Heat oil in heavy medium pot over medium-high heat. Add onions, thyme, and garlic; sauté until onions are slightly softened, about 10 minutes. Add 1 1/4 cups water and all remaining ingredients and bring to boil. Reduce heat to medium and continue to boil gently until onions are soft, liquid is reduced, and mixture thickens to jam consistency, stirring often and adding more water by 1/4 cupfuls to prevent sticking, 30 to 40 minutes. Remove from heat. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Before serving, rewarm onion jam just until heated through, stirring frequently.