Onion Confit

Onions slowly cooked down with wine and vinegar to the consistency of jam.  This makes a great condiment to put on pastrami sandwiches, or anywhere else you want to add a sweet onion flavor, and because you cook all the water out this stuff will keep just about forever in the fridge.

1.5 lbs sweet onion, quartered and thinly sliced
0.5 lbs yellow onion, quartered and thinly sliced
1/4 C white wine vinegar
1/4 C honey
1/2 C dry white wine
6 T unsalted butter
salt and pepper to taste

Melt the butter and cook the crap out of the onions, covered over medium heat, for ~40 minutes (you want them soft), stirring it occasionally.  Add the rest of the ingredients and cook until the mixture almost dries out.