Onion Marmalade

Ingredients:
2 oz pancetta, finely chopped
1/4 cup Mediterraneo California Extra Virgin Olive Oil
2 large red onions, thinly sliced
1/2 cup any Coeur d'Olives Aged Balsamic Vinegar of your choice
1/4 cup sherry vinegar
1/2 cup water
1 teaspoon any ground Mediterraneo Sea Salt of your choice
1/4 teaspoon ground Mediterraneo White Peppercorns
1 teaspoons sugar
pinch of cayenne pepper

In a heavy skillet over medium high heat, warm the Mediterraneo California Extra Virgin Olive Oil and then add the pancetta. Cook until crisp, about 2 minutes. Add the onions and cook stirring frequently until the onions are golden brown, about 10 minutes. Stir in the Coeur d'Olives Aged Balsamic Vinegar of your choice, the sherry vinegar, and the water. Add the ground Mediterraneo Sea Salt of your choice, sugar, the ground Mediterraneo White Peppercorns, and the pinch of cayenne pepper. Stir often, scraping the bottom and sides of the pan until most of the liquid is evaporated. about 10 to 12 minutes. Remove from heat and let cool completely. Pour off any excess liquid and store in an airtight container in refrigerator for up to two weeks. Serve at room temperature.