Chef: Ben Ramirez, Top Of The Rock Restaurant, Phoenix, Arizona

2 pounds red onions, julienned
1 cup raspberry vinegar
1 cup port wine
1/4 cup blackberry liqueur
1/2 cup honey
Oil, as needed

Heat a little oil in a frying pan over high heat. Add onions; saut?until translucent and soft - about 5 to 10 minutes. Deglaze the pan with vinegar and wine. Bring mixture to a boil; simmer until liquid has reduced by half. Add liqueur and honey; simmer until the mixture reaches a marmalade consistency.