Sweet Onion Marmalade Recipes

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TOMATO-SWEET ONION MARMALADE



Tomato-Sweet Onion Marmalade image

This marmalade accompanies chef Ben Ford's recipe for Polenta Fries.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes enough for 4 servings

Number Of Ingredients 7

2 medium tomatoes
1 1/2 tablespoons olive oil
2 cipollini onions, finely chopped
Zest and juice of 1 lemon
1 tablespoon cider vinegar
1 tablespoon light-brown sugar
Coarse salt and freshly ground pepper

Steps:

  • Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Using a small sharp knife cut an "X" in the core of each tomato. Place tomatoes in boiling water and cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath. Peel tomatoes and coarsely chop; set aside.
  • Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring, until lightly browned, 2 to 3 minutes. Reduce heat to low and continue cooking until onions are softened, about 5 minutes more. Add chopped tomatoes, lemon zest, lemon juice, vinegar, brown sugar, and 2 tablespoons water to skillet. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Refrigerate until chilled.

SWEET AND SPICY CANNED ONION MARMALADE



Sweet and Spicy Canned Onion Marmalade image

Canned* sweet & spicy onion marmalade is perfect for meat glazes, toppings and great for appetizer platters with or without cream cheese.

Provided by Jami Boys

Categories     Condiments

Time 40m

Number Of Ingredients 12

2 pounds onions (preferably sweet or a mix of sweet and regular)
1 cup apple juice
1/2 cup cider vinegar
2 teaspoons fresh (minced garlic)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground mustard
1 teaspoon crushed red pepper flakes
3 tablespoons Low or No Sugar Needed pectin - flex batch (equals 1 box)
1/2 teaspoon butter or oil (optional to reduce foaming, but I always use it)
1 cup honey
1/2 cup brown sugar

Steps:

  • Prepare waterbath canner, 6 half pint jars & lids, keeping warm until needed.
  • Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise (as pictured in tutorial). Place slices in an 8 quart measuring cup - you should have 6 cups of onion slices.
  • Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8 quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can't be stirred down over high heat, stirring constantly.
  • Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed).
  • Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner.
  • Place lid on canner and bring to a gentle, steady boil - process for 10 minutes, maintaining steady boil the entire time. Turn off heat, and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed).

Nutrition Facts : ServingSize 3 tablespoons, Calories 26 kcal, Sugar 5.7 g, Sodium 32 mg, Carbohydrate 6.6 g, Fiber 0.4 g, Protein 0.2 g

ONION 'MARMALADE'



Onion 'Marmalade' image

Onions become sweet and mild if they are slowly cooked. Use this "marmalade" as a topping for grains, a sandwich spread or a bruschetta topping.

Provided by Martha Rose Shulman

Categories     weekday, condiments, sauces and gravies

Time 1h30m

Yield Makes about 1 1/4 cups

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
2 pounds sweet onions, quartered lengthwise, then cut across the grain in thin slices
Salt
freshly ground pepper
2 to 3 garlic cloves, minced
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 tablespoon capers, drained, rinsed and finely chopped

Steps:

  • Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams

RED ONION MARMALADE



Red onion marmalade image

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Provided by Barney Desmazery

Categories     Condiment, Side dish, Snack

Time 2h15m

Yield Fills about four 500ml jars

Number Of Ingredients 10

2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaf
pinch of chilli flakes (optional)
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port

Steps:

  • Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
  • Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

RED ONION MARMALADE



Red Onion Marmalade image

Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.

Provided by kdominy

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon butter
2 large red onions, thinly sliced
¼ cup white sugar
1 cup dry red wine
¼ cup balsamic vinegar
salt to taste

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.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g

SWEET ONION MARMALADE



Sweet Onion Marmalade image

This condiment is great on Burgers and dogs My friend Lori says she likes to eat it on a bun by itself

Provided by GingerlyJ

Categories     Onions

Time 11m

Yield 1 jar, 6-8 serving(s)

Number Of Ingredients 9

1 large vidalia onion, thinly sliced
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/3 cup apple jelly
1/3 cup canned diced tomato
1/8 teaspoon curry powder
1/8 teaspoon cinnamon
1/4 teaspoon nu salt salt substitute
1 tablespoon tomato paste

Steps:

  • Saute onion in oil until slight;y browned.
  • add vinegar and cook for 2 minutes stirring constantly
  • in a small saucepan combine jelly,tomatoes, tomato paste, curry, cinnamon and salt.
  • cook for five minutes.
  • add onion mixture.
  • You can serve right away or jar and serve later. it keeps in the fridge for a month.

Nutrition Facts : Calories 86.2, Fat 2.3, SaturatedFat 0.3, Sodium 59, Carbohydrate 17.1, Fiber 0.9, Sugar 11.5, Protein 0.5

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