It may come as a bit of a surprise, but onions make a great jam. Onions are naturally sweet and loaded with natural sugars. The key is to gently saute them until they are caramelized to release and concentrate the sugars. Brown sugar is also added along with some other ingredients.
Thinly slice the onions. A Mandolin can make this easier.
In a heavy pan like a cast iron skillet, heat the oil and add the onions and stir frequently over medium heat. In 15 to 20 minutes the onions will begin to caramelize.
Add the mustard seeds and brown sugar and stir for about 3 minutes until the brown sugar is dissolved.
Add the onion mixture and the rest of the ingredients to the bread pan and select the Jam and Jelly setting.
When done, remove the bread pan and carefully pour the hot jam into a jar and seal.
Let the jar cool in the refrigerator for 3 hours and serve. The jam should keep for up to 4 weeks if kept refrigerated.