SWEET ONION MARMALADE

Makes about 1 1/2 cups 

2 tablespoons olive oil 

4 cups finely chopped sweet onions 

Salt and freshly ground black pepper to taste 

1/4 cup sugar 

2 tablespoons white distilled vinegar 

1 tablespoon finely chopped fresh parsley leaves 

Heat the oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring, until the onions are golden, 10 to 12 minutes. Add the sugar and cook, stirring, for 2 minutes. Add the vinegar and parsley and cook, stirring, for 1 minute. Remove from the heat, cool, and serve. 

It can be stored in an airtight container in the refrigerator for up to 1 week.