Raspberry Chipotle Glaze

1. 1 tablespoon olive oil
2. 1/2 cup small diced onion
3. 2 teaspoons minced garlic
4. 2 teaspoons chipotle chiles in adobo, chopped
5. 2 pints fresh raspberries, rinsed
6. 1/2 cup raspberry vinegar
7. 3/4 cup granulated sugar
8. 1/2 teaspoon salt

Glaze: In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.