In a large skillet, sauté red onions on low heat till soft and caramelized approximately 15–20 minutes. Sprinkle with salt to help extract liquid. Add garlic and continue to sauté.
Add red wine, red wine vinegar, thyme, brown sugar, honey, red wine vinegar and chicken stock. Bring to boil and turn down to a small simmer. Reduce completely till liquid has evaporated and onions have a sticky jam consistency (around 30–40 minutes). Add salt and pepper to taste.
Remove from pan and let cool. Serve with sous vide duck breast and heritage kosher Foie Gras
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