Try this recipe from http://coconutlime.blogspot.com/2007/08/balsamic-onion-jam.html
Balsamic Onion Jam

4 red onions, cut into 1/4 inch thick half rounds
1/2 cup water
3 tablespoons brown sugar
2 tablespoons reduced balsamic vinegar*
3 tbsp grape juice
2 tablespoons olive oil
pinch salt

Directions
In a large sauté pan with a lid, heat the oil. Add the onions, cover and cook on low, stirring occasionally, until translucent but not browned. Sprinkle with sugar, and grape juice, cover and continue to cook, stirring occasionally, for about 30 minutes or onions are golden and soft. Add half of the water, sprinkle with salt, cover and continue to cook on low, stirring occasionally for another 20 minutes or until the onions are a rich, dark brown. Add the remaining water and the vinegar, cook 10-15 additional minutes, uncovered, or until the water, grape juice, and vinegar has been absorbed.

*Note from your website: don’t buy expensive real balsamic vinegar. Take several large bottles of inexpensive but tasty balsamic vinegar, pour them into a big pot, and simmer it all down until it is reduced to about 1/4 the original amount, and is thick, syrupy, and coats the back of a spoon. Then pour that back into one of the bottles to keep in the cupboard.

abbacat – Mmm, specialty salts! Exciting. I’ll have to try that.

RhiannonStone – Cheese biscuits could count, sure. I was even thinking cheese and herb savory scones, but we were told to avoid needing messy spreads and stuff, and scones are not as good dry.