An especially good appetizer I tasted recently used a version of this jam on top of buttery, toasted slices French bread. On top of the onions was a grilled half of a one of Aurelia's Chorizo "Besitos," a delicious small (cocktail sausage size, or a little larger) version of this Spanish classic sausage. Aurelia's Chorizo is owned by Leslie Horne and produced in Boerne. These sausages, as well as larger versions, and has the wonderfully spicy flavor one expects from an authentic Spanish chorizo. Its flavor is demanded in many great dishes, such as the Spanish classic, paella. They are available at Central Market, some H-E-Bs and also may be ordered online here. Onion Jam 2 pounds yellow onions, peeled and chopped 2 tablespoons olive oil 1/2 cup lightly packed light brown sugar 1/2 cup port 1/4 cup red wine vinegar Salt, to taste, but about a half teaspoon 1/4 teaspoon white pepper 1/8 teaspoon cayenne pepper, or to taste 1 teaspoon Dijon mustard Honey (add as needed if you want more or less sweetness) In a large skillet cook the onions in the olive oil until softened, around 15 minutes. Stir in the remaining ingredients and simmer the mixture until thickened, about 75 minutes. Serve at room temperature. Makes about 3 cups of jam. Lightly adapted from "The Winter Vegetarian"