With a chef’s knife, halve onions through the root end, and then peel away the outermost layer. Slice into 1/4-inch pieces.

Meanwhile, heat oil in a 12-inch skillet over medium heat. When it begins to simmer, add onions all at once.

Use a wooden spoon to break slices into individual slivers, and sauté until onions soften, about 10 minutes.

Continue cooking 10 minutes more, stirring occasionally until the onions develop a rich amber color, and a layer of caramelization develops on the bottom of the pan.

Immediately add Montmorency tart cherry juice and scrape the pan with a wooden spoon to loosen all the oniony bits. Stir in frozen and dried Montmorency tart cherries, followed by soy sauce. Simmer over medium-low heat until the Montmorency tart cherry juice has bubbled away and the onions look jammy and thick. If made with balsamic vinegar, season the jam with a hearty pinch of salt.

Serve warm, or transfer to an airtight container and refrigerate up to one month. Before serving as a condiment for sandwiches or appetizers, warm gently in the microwave or in a small skillet over low heat.

Recipe courtesy of Stella Parks