Step 1Heat butter in a 12-inch nonstick skillet over medium heat until hot. Add onions, cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in wine, plums, preserves and vinegar, cook about 5 minutes or until liquid is evaporated and marmalade thickens and turns dark, stirring occasionally. Remove from heat; stir in thyme and salt. Cool slightly and serve warm.
Nutrition information per serving: 52.1 Calories; 10.8 Calories from fat; 1.2g Total Fat (0.7 g Saturated Fat; 0.3 g Monounsaturated Fat;) 3.1 mg Cholesterol; 60.4 mg Sodium; 8 g Total Carbohydrate; 1.2 g Dietary Fiber; 0.6 g Protein; 0.2 mg Iron; 0.1 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 0.2 mcg Selenium; 2.8 mg Choline.