RED ONION MARMALADE
Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.
Provided by kdominy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g
ONION MEAT LOAF
My husband and I really enjoy this delicious meat loaf made with onion soup mix. You only need five ingredients to assemble this easy entree before popping it in the slow cooker. -Rhonda Cowden, Quincy, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine eggs, oats, ketchup and soup mix. Crumble beef over mixture and mix well. Shape into a loaf. Place loaf in the center of the strips. Cover and cook on low for 5-6 hours or until a thermometer reads 160°. , Using foil strips as handles, remove meat loaf to a platter.
Nutrition Facts :
ONION MARMALADE
Onion marmalade is kind of a game changer for burgers, grilled cheese, or even a charcuterie board. It's called a marmalade because the knife cut we use is long and stringy, kind of like a citrus.
Provided by Justin Devillier
Categories condiment
Time 1h15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
- When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.
VIDALIA ONION MARMALADE
Provided by Food Network
Time 30m
Yield 2 to 2 1/2 cups
Number Of Ingredients 8
Steps:
- Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
- Can be stored in airtight container in the refrigerator for up to 1 week.
BEEF & BACON MEATLOAF WITH TOMATO SAUCE
Mix up your midweek dinner options and shape beef mince and smoked bacon lardons into a hearty loaf, topped with tangy onion marmalade
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and fry the onion and lardons until the onion is soft and the lardons are cooked through and golden at the edges. Remove from the heat and add the smoked paprika, breadcrumbs, mince, egg and half of the crushed garlic. Season and stir really well. Grease a 450g loaf tin with a little oil, then fill with the meat mixture. Spread 1 tbsp of the onion marmalade evenly over the top and place on a tray in the oven for 35-40 mins.
- Meanwhile, pour the passata into a saucepan over a low heat, add the remaining garlic, the rest of the onion marmalade and half of the basil. Season, stir and heat gently until ready to serve.
- Once the meatloaf is cooked through, take it out of the oven and let it sit for a few mins before turning out onto a plate to slice. Serve with the tomato sauce and the rest of the basil leaves scattered over.
Nutrition Facts : Calories 382 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
RED ONION MARMALADE
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Provided by Barney Desmazery
Categories Condiment, Side dish, Snack
Time 2h15m
Yield Fills about four 500ml jars
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
- Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.
ONION 'MARMALADE'
Onions become sweet and mild if they are slowly cooked. Use this "marmalade" as a topping for grains, a sandwich spread or a bruschetta topping.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 1h30m
Yield Makes about 1 1/4 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams
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EASY STICKY ONION MARMALADE (STEP BY STEP) | FUSS FREE …
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5/5 (6)Category Jams And PreservesCuisine BritishCalories 76 per serving
- Put the butter and oil in a big heavy pan (I use a heavy cast iron casserole dish)and melt over a low heat. Stir in the onion to coat it thoroughly with the oil and melted butter.
- Sauté the onions on a low heat, stirring from time to time until they are sticky and soft. The key here is to go slowly. You want to soften rather than fry them. Don't be tempted to turn the heat up and rush this stage, which takes at least 20–30 minutes. Using a good solid pan will really help to prevent hot spots, so that the onions cook evenly.
- Add the rest of the ingredients and stir in. At this stage you may think there is too much liquid, but don't worry. It will all cook down to make a lovely sticky final marmalade. Turn the heat right down and leave it to do its thing. Stir from time to time, swiping the spoon all over the bottom of the pan to check that nothing has stuck. Again, do not rush this stage, which can take up to an hour.
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