1. In a large non-reactive skillet, saute the onion in Plugrá Butter, until softened but not browned.
2. Add the red wine, balsamic vinegar, thyme, honey, coriander, allspice, and salt and black pepper to taste.
3. Bring to the boil, reduce heat and simmer about 30 minutes, or until the liquid is syrupy, stirring occasionally.
4. Serve hot as a topping for steaks or hamburgers.