Heat oil in a nonstick skillet. Cook onion and salt in hot oil, covered, over medium heat for 5 minutes or until onion is soft, stirring occasionally.
Stir in wine and brown sugar. Cook, uncovered, for 5 minutes or until liquid is reduced by two-thirds. Stir in lemon grass, ginger, and thyme; reduce heat. Simmer, uncovered, for 5 minutes more or until almost no liquid remains, stirring often. Makes 1 cup.