Delicious on a sandwich. Perfect with Brie or blue cheese. Or serve as a condiment with your Thanksgiving bird.

½ C olive oil

6 red onions, cut in half and thinly sliced

10-12 garlic cloves, halved

1 C sugar

2 C red wine vinegar

1 t mustard seeds

Zest of one orange

1 T salt

2 t black pepper

6 bay leaves

1 T dried thyme

Combine all ingredients in a sauté pan and cook over medium high heat until onions and garlic soften and liquid starts to form a syrupy consistency. Reduce heat and continue cooking until almost all liquid has cooked out. Be patient! Very sticky. Remove from heat and allow cooling. Store in the refrigerator. Good for several weeks.