Rich Onion Marmalade Recipes

RICH ONION MARMALADE

Steps:

• Melt the butter in a large, heavy skillet over medium heat. Add the onions, stir so they are coated with butter, and reduce the heat to medium-low. Cover the skillet and cook, stirring occasionally to be sure the onions aren't sticking, until they are reduced in volume by two-thirds and are a pale gold color, 1-1/2 hours. Continue cooking, stirring often, until they melt by another one third and turn a deeper golden, 10 to 15 minutes.
• Remove the skillet from the heat, season the onions with salt, and pepper if desired, and let cool. Serve alongside roasted meats or fish, as a topping for pizza or a filling for savory tart.

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:

• 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.

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.