By Janet Eagleson

Real maple syrup makes pancakes, waffles and even Sunday-morning coffee special, but using it in savoury dishes is “much more creative,” according to Janet Eagleson, author of The Maple Syrup Book. “I prefer the darkest syrup I can get – it keeps its flavour much better as it’s cooked. Save the light syrup for pancakes or ice cream!”

Makes about 1 cup

2 tbsp extra virgin olive oil or grapeseed oil
3 small sweet onions, halved and thinly sliced
1 tbsp balsamic vinegar
1 tbsp pure maple syrup
1/4 tsp kosher salt
Chipotle chili powder, to taste (optional)

Heat the oil in a medium saucepan over medium-low heat. Stir in the onions. Cook, stirring occasionally, until the onions are very soft and golden, about 15 minutes. Stir in the vinegar and maple syrup. Cook, stirring occasionally, until most of the liquid has evaporated, 20 to 30 minutes. Stir in the salt and chipotle (if using). Serve with goat cheese on a grilled chicken breast sandwiched between two halves of warm naan bread, or with cheese and crackers. Refrigerate any unused confit and use within one week.