Balsamiconionmarmalade Recipes

BALSAMIC ONION MARMALADE

Steps:

• Place onions, balsamic vinegar and brown sugar in a 2 quart non-reactive pot with tall sides on medium-high heat.
• Bring to a boil, stirring constantly.
• Immediately reduce heat to low, cover and simmer (stirring occasionally) until thickened and marmalade-like. About 1 hour.

BALSAMIC ONION MARMALADE

Steps:

• Peel the onions. Cut in half through the root. Thinly slice into half-moon shapes.
• Set electric skillet to 300°F Add oil and wait until it shimmers. Add a layer of onion and sprinkle with a little salt. Continue layering onion and salt until all the onions are in the pan. Cover and let stand, untouched, 20 minutes.
• Sprinkle in black pepper to taste, then sugar. Cook, stirring often, 10 minutes, until onions look fairly dry.
• Add vinegar and cook, covered, stirring occasionally, 1 hour, or until onions are very soft and a dark mahogany brown. Serve warm or at room temperature. It will keep, refrigerated, up to 1 month.

BALSAMIC ONION MARMALADE

Steps:

• Heat vegetable oil in a large skillet over medium heat for 2 minutes.
• Add the onions, salt and pepper and cook, while stirring occasionally, for 20 minutes until the onions are soft.
• Add the sugar and reduce the heat to medium-low. Cook the onions, stirring frequently, for 10 minutes.
• Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for one hour until they are very soft and dry. Serve warm or at room temperature.
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BALSAMIC ONION MARMALADE

Steps:

• Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks.

ONION MARMALADE

Steps:

• Place all ingredients ,except the brown sugar into a saucepan over medium high heat
• Cover and rapidly simmer for 15 minutes.
• Add the brown sugar to the pan and cook, uncovered for an hour or until the onions are soft and the syrup has thickened.
• Pour into sterilised jars and seal immediately.
• Serve on sandwiches, with roasted vegetables or meat.
• Can be kept sealed for up to 1 year. Once opened, store in the refrigerator for up to 8 weeks.

QUICK ONION MARMALADE

Steps:

• Heat butter in a large heavy-based pan and cook onion for 10 minutes, or until softened and lightly browned.
• Stir in remaining ingredients and cook, uncoverd, for a further 25 - 30 minutes, stirring occasionally, or until onions are lightly caramelized and very soft.
• Season to taste.
• Ladle into clean and hot jars and seal immediately.

RED ONION MARMALADE

Steps:

• With vegetable peeler, peel rind from orange in long strips.
• Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
• In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
• Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
• Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
• Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
• Variation:.
• Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.