1 tablespoon butter
1 tablespoon olive oil
2 large spring onions (Walla Walla Onions), sliced thinly
1/2 cup light brown sugar
1/3 cup white wine (Chardonnay or Pinot Grigio works well)
1/3 cup white balsamic vinegar
2 tablespoons apricot jam
1 teaspoon fresh thyme, chopped
salt and black pepper to taste
Melt butter and oil in a medium-sized skillet over medium heat. Add sliced onions and cook, stirring, until soft and translucent, about 10 minutes.
Add the sugar, wine, balsamic vinegar, apricot jam, thyme and a pinch of salt and pepper. Cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes.
Transfer the onion jam to a bowl and let cool. Serve at room temperature.