These preserves will keep for a few weeks in the refrigerator and are good on a grilled cheese sandwich or as a condiment for creamy pureed white beans.

Ingredients

　　2 tablespoons extra virgin olive oil

　　4 medium red onions, thinly sliced

　　1 garlic clove

　　1 dried red chile pepper, such as de Arbol

　　Kosher salt

　　1 cup dry red wine

　　1/4 cup red wine vinegar

　　1/4 cup honey

　　2 teaspoons coriander seeds, lightly toasted and ground

　　Heat a medium-size heavy pot over low heat and add the oil, onions, garlic, and chile; season with salt. Cover and cook gently until the onions are very soft and tender, about 5 minutes. Add the wine, vinegar, honey, and coriander. Raise the heat slightly and cook, uncovered, until the liquid is syrupy, about 15 minutes. Store refrigerated for up to a week.

　　Cooking in the Moment