This jam makes a wonderful accompaniment to pâtés, terrines or foie gras. If you want to serve it with game, use 125 g (4 oz.) sugar.

1. Peel and halve the onions; slice into half circles.
2. In a saucepan, sweat the onions over low heat in 2 Tbsp. oil. They should be translucent without being browned.
3. Add the red wine, salt and pepper; add the sugar. Continue cooking until the wine has reduced completely.