• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 2 large onions , cut into 1/4-inch strips (about 4 1/2 cups)
• 2 tablespoons honey
• 2 teaspoons fresh thyme leaves
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper

Combine butter and olive oil in a large sauté pan over medium heat. Once butter has melted, add onions and cook, stirring occasionally, 10 minutes. (Onions should be slightly golden but not brown.) Add honey and reduce heat to medium low; continue cooking 10 more minutes, until onions are tender. Add thyme, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook 1 additional minute. Remove from heat and keep warm until ready to serve. (The jam can be made a day ahead, refrigerated, and warmed in microwave.)

Serve with Roasted Lobster .