Neiman Marcus Red Onion Marmalade Recipes

RED ONION MARMALADE

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.

ONION MARMALADE

Steps:

• Heat the oil in a large pan over medium heat and add the onions. Lower the heat, cover the pan, and cook over low heat, stirring occasionally, for 30 to 40 minutes, until the onions are collapsed and beginning to color.
• Add the sugar and jelly. Increase the heat and continue to cook, stirring more frequently, for about 30 minutes, until the mixture turns a dark, nutty brown and most of the moisture has been driven off.
• Take off the heat and allow to cool for a couple of minutes before adding the vinegars (if you add vinegar to a red-hot pan, it will evaporate in a fury of scorching steam). Return to the heat and cook rapidly for another 10 minutes or so, until the mixture on the bottom for a couple of seconds.
• Remove from the heat and season with the salt and pepper. Spoon into warm, sterilized jars and seal with vinegar-proof lids (see pp. 21-22). Use within 1 year.
• P.S.
• Marmalade is customarily made from citrus fruit; this marmalade is the exception to the rule. It takes its origins from the French, where historically the name marmalade was used to describe fruit that was cooked for a very long time until it was reduced to a thick purée.

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.