Lilibeth (slightly modified by foodlovers)
4 tablespoons olive oil
6 large onions, chopped
2/3 cup sugar
1/2 cup balsamic vinegar
1/3 cup brandy
1/3 cup honey
7 sprigs fresh rosemary, stems removed
1 teaspoon salt
1/2 teaspoon ground pepper
Heat oil in a large open saucepan, add onions and cook until soft and translucent on medium high heat.
Once softened, lower heat to medium or medium low, and continue to cook onions, stirring at times until brown and caramelised. This will take a quite a while.
Add remaining ingredients and simmer on low stirring occasionally until the jam reaches the gel point. To test jam, place a small plate in the freezer for at least 10 minutes. When jam starts to get thick, remove from heat and spoon a bit onto the frozen plate, and place back in freezer for 2 minutes. If the jam barely moves and looks like a proper jam, it is done. If the jam pools juice and looks loose, place pot back on stove until thicker and test again.
Pour hot jam into sterlised 5 x 175ml jars and seal. Let cool and store in a dark place. Refrigerate any excess.