The jam part of this recipe is an adaptation of a recipe I found on the food network site. Their recipe included less sugar, more balsamic, and was cooked for a fairly short amount time resulting in a relish consistency. I first heavily caramelize the onions in a mix of olive oil and butter, then continue to add water to the mix to reduce the onions to a spreadable jam like consistency. <br /> <br />In addition to the crostini, you can use the jam as a hamburger topping or place a spoonful of it beside a grilled pork chop.

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