My daughter-in-law made this last year and we all fought over it. She served the jam on slices of baguettes that had been toasted. She toasted the baguettes, topped with a slice of goat cheese and topped with a dollop of onion jam. This was so good. You can also add a slice of pear to the top. Another recipe I saw on the Beekman site was to use a puff pastry - brush one sheet with olive oil, sprinkle with herbs (rosemary and thyme), spread with onion jam, top with another sheet of puff pastry, brush with olive oil, sprinkle with more herbs and coarse salt, bake at 400 degees for 20 minutes or until golden brown.
3 cups hand chopped onions (chunky)
1 cup balsamic vinegar
1/4 cup real maple syrup
1 tbsp butter
Salt and pepper to taste
Carmelize onions until tender and golden brown. Add salt and pepper to taste. Add balsamic vinegar and cook about an hour or until vinegar thickens. Add syrup and cook about another hour until mixture thickens. Place in a jar with a sealable lid an invert for 5 minutes to seal the jar. The jar has a shelf life of about a year. When opened, you must refrigerate.