Onion Marmalade Recipe
By : Dawn Bowman
When I think of marmalade, onions aren’t something I would expect to find in the generally fruit-based preserves. Luckily, a friend of mine recently shared her adventure of making onion marmalade on Facebook. Otherwise, I may have never discovered this delicious and unique topping that goes great on pork, chicken, or steak as well as pizza, bruschetta, and grilled cheese sandwiches.
Not as labor intensive as it sounds, onion marmalade is my new favorite foodstuffs. If you haven’t caramelized onions before, it can take some practice but I promise, it’s totally worth it.
• 1 tablespoon butter
• 3 tablespoons brown sugar
• 4 large, sweet onions
• 4 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon thyme, chopped
• salt and pepper to taste
- Thinly slice all of the sweet onion. It should be about 10 cups once sliced, if not, you can add a bit more if necessary. Slightly over 10 cups is ok.
- Melt butter in a large skillet over medium heat.
- Add sugar to the skillet and cook until sugar dissolves, about 1 minute.
- Add garlic and onion to the skillet and cover.
- Cook until onions are very tender, about 30 minutes, while stirring occasionally.
- Uncover and add the vinegar, thyme, salt and pepper to the skillet.
- Stir frequently and deglaze the pan as needed.
- Cook until the onions are golden brown and most of the moisture is gone, about 10 additional minutes.