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.
RED ONION MARMALADE
Got this out of the local paper. It is so good! You could use it on almost anything. It goes great on grilled cheese too! I'm not sure how many servings it makes.
Provided by WI Cheesehead
Categories Sauces
Time 35m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Halve onions lengthwise and cut into thin slices.
- Heat butter in large heavy skillet set over medium heat.
- When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
- Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
- Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
- Remove from heat and sprinkle in salt, adding more if needed.
- For tarter taste, stir in another 2 to 3 teaspoons vinegar.
- The marmalade can be prepared 5 days ahead; cover and refrigerate.
- Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.
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
RED ONION MARMALADE
Categories Condiment/Spread Ginger Onion Vinegar Raisin Sherry Bon Appétit Ohio
Yield 2 1/2 Cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)
RED ONION MARMALADE WITH CHESTNUTS
Steps:
- Heat 3 tablespoons oil in large deep nonstick skillet over high heat. Add onions and 1 teaspoon salt. Sprinkle with pepper. Sauté until onions are beginning to brown, about 5 minutes. Reduce heat to medium-low; cover and cook until onions are soft, stirring occasionally, about 15 minutes. Increase heat to high; uncover and sauté until onions are brown, about 5 minutes. Add Port, prunes, and vinegar; stir until liquid evaporates and onions darken, about 3 minutes. Add thyme; stir 1 minute. Remove from heat.
- Heat 1 tablespoon oil in small skillet over medium-high heat. Add chestnuts and sauté until coated with oil, about 1 minute. Add to onion mixture. Season onion marmalade with more salt and pepper, if desired. Transfer to bowl; cool. (Can be prepared 5 days ahead. Cover and chill. Bring to room temperature before serving.)
- *Available at specialty foods stores and some supermarkets.
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