Slice the peeled red onions thinly on a mandolin. Be careful because most kitchen injuries that wind up in the ER involve a mandolin. Swirl a few TBS of olive oil in a skillet over medium heat and cook the onions down slowly until they are caramelized. This might take 30 to 45 minutes or even longer. Watch the heat and don't burn the onions; they should cook down slowly.

Add the red wine. Adjust the heat if necessary because you want the wine to reduce to a glaze.

Add the sugar, the vinegar, the thyme sprigs, and the golden raisins. Cook over low heat until you have the desired consistency which should be a thick syrupy mixture that you can pile on top of the goat cheese toasts.

For the toast points: I used a sliced loaf of sourdough bread from Fresh Market. Cut the slices into squares and pour melted butter over them. Then spread some goat cheese on each piece. Toast them at about 400 degrees until they are crisp, and the cheese is melted.

Put a little red onion marmalade on top of each toast point. Drizzle the honey over the toast points and serve!