• 1 1/2 tablespoons olive oil
• 1 large red onion, halved, thinly sliced crosswise
• 1/2 teaspoon coarse salt
• 1/2 cup apple jelly
• 2 tablespoons water
• 1/4 to 1/2 teaspoon dried red pepper flakes
• Ground cloves
• 1 (8-ounce) wedge Pecorino Romano cheese, room temperature, cut into 1/3-inch thick slabs

Step 1Heat oil in 10-inch nonstick skillet over medium-high heat. When hot, add onion and salt. Cook, uncovered, stirring often, until softened and beginning to lightly brown, about 10 minutes.

Step 2Add jelly, water, red pepper flakes and dash cloves. Stir well. Cook, uncovered, stirring often until thick and syrupy, about 8 minutes more. Remove from heat. Taste and adjust salt, red pepper flakes and cloves. (Can be made several days ahead and refrigerated.)

Step 3To serve, let come to room temperature. Stir, taste and adjust seasoning. Put cheese on large platter. Put marmalade into small bowl; place beside cheese. Serve together.