Onion Marmalade Microwave Recipes

ONION MARMALADE

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

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 (MICROWAVE)

Steps:

• Mix butter and onions in a 2 quart microwave safe casserole dish.
• cook on high 5 minutes, stirring once.
• stir in brown sugar, vinegar and thyme.
• cook on high 5 minutes more.
• let stand 5 minutes.
• can be served warm, room temp or cold.

MICROWAVE MARMALADE

Steps:

• Cut fruit into chunks. Place in 2 litre microwave safe jug or bowl. Add water. Microwave on high for 10 minutes.Add sugar and stir to dissolve.Microwave on high for 10 minutes then on medium high for a further 10 minutes (watch in case it boils over).By this time it should have reached gel point, where a teaspoon of marmalade on a cold saucer should set.Allow the jam to cool a little before pouring into sterilised jars. Cover and label when cool.Tip: marmalade sets best if fruit is not too ripe.

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.

ONION MARMALADE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sautéuntil beginning to soften (do not brown), stirring frequently, about 8 minutes. Add 1/2 cup water, sugar, cranberries, and mustard seeds. Cook until almost all liquid is absorbed, stirring often, about 8 minutes. Add vinegar and simmer until marmalade is thick, stirring often, 7 to 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.

CARAMELIZED ONION MARMALADE

Steps:

• NOTE: About those onions -- 10 cups is somewhere between 3 and 4 very large onions. The recipe I took this from called for sweet onions. First time I made it, I used Vidalia -- and thought they made it a little bland. Next time I tried spicier brown onions, and thought it had a lot more flavor.
• In a LARGE skillet, melt butter. Add brown sugar and stir until it dissolves.
• Add onion and garlic to skillet. Stir to coat with butter/sugar mixture. Cover and cook over medium heat for at least 30 minutes; you can cook them much longer and it will only make it sweeter.
• Uncover and add vinegar to onion mixture. Cook, uncovered for at least 10 minutes. (I found I cooked it nearly 45 minutes, to try to reduce some of the liquid.).
• Add salt and pepper.
• Serve at room temperature or even chilled.

IN-A-HURRY MARMALADE (MICROWAVE)

Steps:

• Shred orange in a food processor.
• Measure orange in a measuring cup and then transfer to a microwave safe bowl.
• Measure enough sugar to equal shredded orange and add sugar to bowl.
• Microwave on medium until thickened (5-7 minutes), stirring occasionally. DO NOT OVER COOK.
• Refrigerate until ready to use.