Ingredients

　　4 tablespoons unsalted butter

　　2 medium red onions, cut into 1/4-inch slices

　　2 sweet yellow onions, cut into 1/4-inch slices

　　4 large shallots, cut into 1/4-inch rings

　　10 garlic cloves, halved lengthwise

　　1 bunch scallions, cut into 2-inch pieces

　　5 large jalapeño peppers, seeded and cut in 1/4-inch-wide strips

　　3/4 cup golden raisins

　　1/4 cup packed light-brown sugar

　　1/2 cup cider vinegar

　　1 1/2 cups water

　　Heat the butter in a saucepan over medium heat. Add the onions, shallots, and garlic; cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the remaining ingredients. Simmer, covered, until very tender, about 1 hour. Uncover; simmer until thick and most of the liquid has evaporated, about 1 1/2 hours. Serve warm, or refrigerate up to 1 week.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.