Sweet Onion Marmalade Recipes

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.

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.

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.

Steps:

• Place peppercorns in a plastic bag and mash them with the flat side of a meat mallet or rolling pin until finely crushed. Season both sides of steaks with salt and add to bag with crushed peppercorn melange. Refrigerate up to 48 hours. When ready to cook, heat oil in a large skillet over medium heat. Add steaks and cook 2 minutes per side, until browned. In a small bowl, mix together orange marmalade, onions and Worcestershire sauce. Add mixture to steaks and bring to a simmer. Simmer 5 minutes, until sauce thickens and steaks are cooked through.

Steps:

• Preheat oven to 375 degrees F. Mix flour, sugar, baking soda, baking powder, salt, butter, buttermilk, and egg. Knead lightly and divide into 4 portions, forming each into a disk. Place the 4 disks on a lightly greased baking sheet and bake until a toothpick inserted in center comes out clean, about 30 minutes. Let cool on pan for 10 minutes, then cool completely on a rack.;
• Heat grapeseed oil over low heat in a medium skillet. Add onion and curry powder, and allow onion to slowly caramelize, about 30 minutes. Stir in golden raisins and add vinegar. Cook for about 5 minutes, cover, remove from heat and allow to rest.
• Return to the Crostini: Split loaves open as you would a hamburger roll. Using a 1-inch circle cutter cut the bread into rounds.
• Preheat oven to 375 degrees F. Heat oil in a large skillet over medium-high heat.
• Season lamb with salt and pepper and sear lamb on all sides. Combine chestnut puree and stone ground mustard in a small bowl and coat lamb with the mixture. Then coat with the ground oats. Place in baking pan, and finish in the oven to an internal temperature of 140 degrees F, as measured with an instant-read thermometer, or to your liking. Let rest for 5 minutes then slice into 1/4 inch thick disks.
• Toast crostini rounds, top with a slice of lamb loin and top with onion marmalade.

Steps:

• To prepare the marmalade, bring the onions and stock to a simmer in a heavy-bottomed saucepan over medium-high heat. Reduce the heat to low, cover, and let gently simmer for 1 hour, stirring occasionally.
• Meanwhile, put the cream in a small heavy-bottomed saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for 30 minutes or until the cream reduces by half.
• Uncover the onions, add the salt and pepper, and increase the heat to medium. Cook the onions, stirring occasionally, for about 10 minutes or until the liquid begins to get syrupy. The onions should be very slightly browned. Stir in the reduced cream and simmer for about 20 minutes or until the mixture is a little thicker than heavy cream.
• Add the vinegar, stir to combine well, and simmer for 1 to 2 minutes to meld the flavors. Keep warm while cooking the fish. (Cooled and then tightly covered, the marmalade will keep in the refrigerator for 2 to 3 days.)
• Preheat the oven to 400 degrees F.
• Rinse the flounder and pat dry. In a shallow plate, combine the flour, salt, and pepper. Dredge both sides of the flounder in the seasoned flour, shaking to remove the excess.
• Heat the oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. One at a time, carefully lay the flounder in the skillet, white-skin side down. After 2 minutes, sneak a peak at the bottom side to make sure it is browning without burning, but don't be timid--a nice nutty brown is good. Carefully turn the flounder with a spatula and cook about 2 minutes or until browned. Transfer the fish to a baking sheet large enough to hold them all in a single layer.
• Roast the flounder in the top third of the preheated oven for 6 to 8 minutes, depending on their size. Look closely: the inside of the fish should be just flaky and opaque. It is important not to overcook them. While the fish are roasting, warm the marmalade to a simmer. Place the fish on warm serving plates, top with the warm sauce, and serve immediately.

Steps:

• Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Using a small sharp knife cut an "X" in the core of each tomato. Place tomatoes in boiling water and cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath. Peel tomatoes and coarsely chop; set aside.
• Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring, until lightly browned, 2 to 3 minutes. Reduce heat to low and continue cooking until onions are softened, about 5 minutes more. Add chopped tomatoes, lemon zest, lemon juice, vinegar, brown sugar, and 2 tablespoons water to skillet. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Refrigerate until chilled.

Steps:

• Saute onion in oil until slight;y browned.
• add vinegar and cook for 2 minutes stirring constantly
• in a small saucepan combine jelly,tomatoes, tomato paste, curry, cinnamon and salt.
• cook for five minutes.
• add onion mixture.
• You can serve right away or jar and serve later. it keeps in the fridge for a month.

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.