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Inspired by classic French onion soup, this savory jam from Blake Hill Preserves in Vermont is crafted by slow-cooking onions overnight with brown sugar, apple cider vinegar, rosemary, and toasted caraway seeds, then finishing with a generous splash of bourbon. The result is rich, deeply caramelized, and layered — herbaceous warmth from the rosemary, nutty depth from the caraway, and just enough sweetness to make it irresistible alongside Alpine cheeses, aged cheddars, or cured meats.