Preparing a red onion marmelade requires some patience. It takes time, you cannot really speed it up, but it's really worth it. It's a perfect element to go on canapés, together with pâté or with duck. Today I propose to serve it in combination with pâté, goat cheese, and fresh thyme. I found inspiration for this little snack during my trip to Strasbourg, the land of foie gras and many other culinary delights.
You'll need:
5 red onions
3 spoons of sugar
4 spoons of balsamic vinegar
a glass of dry red wine
cardamon
anise (optional)
For the canapés:
fresh bread/baguette
pâté
goat cheese
fresh thyme (I used lemon thyme)
1. Slice the onions and put over a low heat together with some olive oil for around 10 minutes.
2. Add sugar and continue to simmer over a very low heat for another 10 minutes or so.
3. Add half of the red wine and balsamic vinegar and reduce over a low heat. It should take around 20 minutes at least.
4. Add spices, the rest of the wine, and reduce again.
5. Assemble the elements on fresh baguette, et voila! 
Bon appétit!
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