Heat evoo in a medium skillet over medium heat until shimmering. Add onions and cook 8 to 10 minutes, stirring occasionally, until softened and just translucent.

Add in wine, honey, broth, vinegar, and salt. Bring to a boil. Reduce heat to low, and simmer for 30 to 40 minutes, stirring occasionally, until liquid thickens and becomes syrupy. 

Taste and adjust seasoning with salt and pepper. Transfer jam to a bowl and cool. Store cooled jam in a covered container in the refrigerator for up to 1 week. Let jam come to room temperature before using.