Mark's Whisky and Onion Jam

I found this recipe in a little magazine that came to the house, and thought I'd share it with you - Serve this deliciously sweet and smoky whisky and onion jam with cold, smoked salmon and slices of toasted baguette. Wine lovers: try matching the contrasting character of the fish and jam with the robust, floral nature of a Gerwuztraminer. For the more adventerous set, offer Highland Park 12 Year Old - a rich, sweet and smoky island whisky.

• Ready In: 40 mins
• Yields: 1 pint size jar

Ingredients

• 3  tablespoons extra virgin olive oil
• 7  medium onions, thinly sliced
• 3⁄4 cup white sugar
• 3  bay leaves
• 2⁄3 cup honey
• 1⁄2 cup  the famous grouse  Scotch whisky
• 1⁄3 cup white wine vinegar
• 6  sprigs fresh thyme
• 1  teaspoon salt
• 1⁄8 teaspoon fresh ground pepper

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add onions, sugar, and bay leaves. Cook onion mixture until onions are golden brown (20-25 minutes).
2. Add remaining ingredients and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, until liquid is dark golden and syrupy.
3. Transfer ingredients to a bowl and set over an ice bath. Allow to cool and then transfer to an airtight container.
4. Refrigerate for up to a month.