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.
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
CARAMELIZED ONION MARMALADE
A small condiment that goes well with pork or beef ... would also make a great topping for pizza, or would be good on sandwiches.
Provided by KLHquilts
Categories Onions
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: About those onions -- 10 cups is somewhere between 3 and 4 very large onions. The recipe I took this from called for sweet onions. First time I made it, I used Vidalia -- and thought they made it a little bland. Next time I tried spicier brown onions, and thought it had a lot more flavor.
- In a LARGE skillet, melt butter. Add brown sugar and stir until it dissolves.
- Add onion and garlic to skillet. Stir to coat with butter/sugar mixture. Cover and cook over medium heat for at least 30 minutes; you can cook them much longer and it will only make it sweeter.
- Uncover and add vinegar to onion mixture. Cook, uncovered for at least 10 minutes. (I found I cooked it nearly 45 minutes, to try to reduce some of the liquid.).
- Add salt and pepper.
- Serve at room temperature or even chilled.
RED ONION MARMALADE
Steps:
- Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.
ONION MARMALADE (MICROWAVE)
Make and share this Onion Marmalade (Microwave) recipe from Food.com.
Provided by Michelle_My_Belle
Categories Onions
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Mix butter and onions in a 2 quart microwave safe casserole dish.
- cook on high 5 minutes, stirring once.
- stir in brown sugar, vinegar and thyme.
- cook on high 5 minutes more.
- let stand 5 minutes.
- can be served warm, room temp or cold.
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.
MICROWAVE CITRUS MARMALADE
Make and share this Microwave Citrus Marmalade recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 20m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Finely grate peel of one orange and one lime.
- Set aside.
- Peel all fruit.
- Place pulp in a food processor and coarsely puree.
- Place puree in a 12-cup microwave-safe bowl; stir in peel and sugar.
- Microwave, uncovered, on High for 8-10 minutes , until mixture comes to a full roiling boil and boils for 1 minute.
- Stir well once during cooking.
- Let cool slightly.
- Pour into sterilized jars; cover and refrigerate.
- Keeps well for at least two weeks.
Nutrition Facts : Calories 662.2, Fat 0.3, Sodium 1.3, Carbohydrate 172.4, Fiber 5, Sugar 163.2, Protein 1.7
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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BALSAMIC ONION MARMALADE - JUST A TASTE
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4/5 (1)Total Time 1 hr 45 minsCategory Appetizer, Side Dish, SnackCalories 429 per serving
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