Vidalia Onion Marmalade Recipes

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CARAMELIZED ONION JAM WITH BALSAMIC VINEGAR



Caramelized Onion Jam with Balsamic Vinegar image

Stock the pantry with this onion jam for an easy but elegant appetizer. Perfect for when unexpected guests arrive!

Provided by Devon Young

Categories     Appetizers

Time 30m

Number Of Ingredients 7

4 pounds sweet yellow onions, sliced
4 tablespoons extra virgin olive oil
1-1/2 cup granulated sugar
1-1/2 cup balsamic vinegar
2 tablespoon finely minced summer savory, or try a combination of thyme and rosemary
2 teaspoon sea salt
1 teaspoon pepper, crushed

Steps:

  • Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
  • Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
  • Bring a small pot of water to a simmer and turn off the heat. Drop the rings and lids into the water and leave them there until you're ready to screw them onto the filled jars.
  • Put olive oil and onions in a large, heavy bottomed saucepan. Cook over medium-high heat stirring only occasionally; cook until golden, about 10-15 minutes.
  • Add sugar and balsamic vinegar and cook until thickened and somewhat syrup-y. Add salt, pepper, and herbs.
  • Proceed with canning steps or cool and transfer to an airtight container for refrigerator storage.
  • Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
  • Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
  • Set jar lids in place. Screw bands on finger tight.
  • Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
  • Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
  • Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
  • Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn't seal; put unsealed jars in the refrigerator and use those first).
  • Remove rings and wash outsides of jars. Store in a cool, dry place.

Nutrition Facts : Calories 35 calories, Carbohydrate 8 grams carbohydrates, ServingSize 1 grams, Sodium 62 grams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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

Onion marmalade is kind of a game changer for burgers, grilled cheese, or even a charcuterie board. It's called a marmalade because the knife cut we use is long and stringy, kind of like a citrus.

Provided by Justin Devillier

Categories     condiment

Time 1h15m

Yield 2 servings

Number Of Ingredients 5

6 medium yellow onions, about 8 cups, thinly sliced
2 tablespoons vegetable oil
1/2 cup sugar
salt
1/2 cup apple cider vinegar

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.

VIDALIA ONION MARMALADE



Vidalia Onion Marmalade image

Make and share this Vidalia Onion Marmalade recipe from Food.com.

Provided by Gloria 15x

Categories     Spreads

Time 30m

Yield 1-2 cups

Number Of Ingredients 8

4 cups vidalia onions, finely chopped
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar
2 tablespoons distilled white vinegar
2 tablespoons parsley

Steps:

  • Saute the onion in hot oil over medium high heat with the salt, pepper, and cayenne. Cook stirring often for about 10 to 12 minutes, or until the onions are golden.
  • Add the sugar and cook for 2 minutes, stirring constantly.
  • Add the vinegar and parsley and cook for 1 minutes.
  • Remove from heat, cool and serve.
  • Can be stored in airtight container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 524.2, Fat 27.9, SaturatedFat 3.7, Sodium 2349.9, Carbohydrate 66.8, Fiber 9.5, Sugar 28.6, Protein 6.2

VIDALIA ONION MARMALADE



Vidalia Onion Marmalade image

Provided by Food Network

Time 30m

Yield 2 to 2 1/2 cups

Number Of Ingredients 8

4 cups finely chopped Vidalia onions
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup sugar
2 tablespoons distilled white vinegar
2 tablespoon parsley

Steps:

  • Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
  • Can be stored in airtight container in the refrigerator for up to 1 week.

VIDALIA ONION MARMALADE RECIPE



Vidalia Onion Marmalade Recipe image

Provided by Mother

Number Of Ingredients 9

1/4 cup extra virgin olive oil
6 Vidalia or other sweet onions (coarsely chopped)
3/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1/4 cup white balsamic vinegar
3 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon dried thyme
freshly ground pepper

Steps:

  • In a large frying pan over medium heat, warm the olive oil. Add the onions and salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the onions are soft and pale gold, about 30 minutes. Stir in the brown sugar, vinegars, honey, and thyme. Season to taste with pepper. Simmer uncovered, stirring occasionally, until the onion juices have evaporated and the mixture is thick, about 30 minutes. Let cool to room temperature for immediate use, or transfer to an airtight container, cover, and refrigerate for up to 3 weeks.

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