Sweet onion "jam"

 

We bought a 5 pound bag of fresh Walla Walla onions on the drive home Saturday. Sweet onions have a high water content, so they're very perishable compared to the hard yellow ones.  

John sliced them up and I cooked them down slowly in my big Dutch oven for about 2 hours. Just a little butter and flake salt.

Stir occasionally. Near the end, stir constantly until they turn a light golden. All the water eventually evaporates, and you're left with a mouth-watering, gooey, simple condiment you can't buy anywhere.   

We put it on grilled pork loin last night, and this morning made an omelette with sharp cheese and a touch of bacon.  Oh boy.  Did that ever disappear off the plate fast.