Onion Marmalade

1 tbl butter
2 cups diced onion
1 tsp Splenda brown sugar blend
1/4 c. cider vinegar
1/4 tsp dry mustard
dash of kosher salt
dash of cayenne pepper
1 bay leaf

Melt butter in a medium nonstick skillet over medium heat. Add onion and cook 20 min. or until tender, stirring occasionally. Stir in Splenda, cook 2 min. Add rest of ingredients and bring to a simmer. Cook 6 min. or until most of the liquid has evaporated, stirring occasionally. Discard the bay leaf.