Onions + marmalade? This may sound like an oxymoron, but like jalapeño jelly, we suggest you try it rather than reject what sounds like an odd concept. We credit Diane Rossen Worthington of the Tribune News Service for this gem. We are using this onion marmalade as an alternative to ketchup or mustard for our burgers and brats, but Ms. Worthington points out this is also good with cheese on toasted baguettes, in scrambled eggs, on cooked vegetables, or even in a grilled cheese sandwich! Give it a chance!
We note that the time called to evaporate most of the water was about twice as long for us as the recipe indicated.
1/4 cup olive oil
4 large yellow, red or Maui (or a combination) onions, thinly sliced
3/4 cup red wine
1/4 cup balsamic vinegar
1 Tbsp sugar
salt and freshly ground white pepper
Heat oil in large, nonaluminum pan on medium-high heat. Add the onions and sauté for about 12 to 15 minutes or until well softened. Stir frequently.
Add the wine, balsamic vinegar, and sugar to the onions and simmer on low heat until almost all of the liquid has evaporated and the onions are very tender and caramelized into a deep golden brown, about 30 minutes. Watch carefully toward the end to avoid burning the onions. Add the salt and pepper. Taste for seasoning. Cool and serve at room temperature.