Prep 15 mins
Cook 1 hr
This recipe is an adaptation of the one served at the Le Chardonny Restaurant in Los Angeles, where Chef Claude Alviry puts the marmalade on top of slices of toasted french bread and garnishes it with chopped egg and watercress. The marmalade recipe was printed in the LA Times, SOS column (reader request column) a few years ago; and was chosen by the the Times food staff as one of the ten best recipes of the year from their newspaper.
- 1⁄2 cup butter
- 3 cups minced onions
- 1⁄2 cup red wine vinegar
- 1 cup red wine
- 5 1⁄2 tablespoons sugar
- 1⁄4 cup grenadine
- salt and pepper
- In a medium size skillet, melt the butter and saute the minced onions.
- Add the red wine vinegar, red wine and sugar to the skillet.
- Simmer contents for 5 minutes.
- Add the grenadine syrup, and salt and pepper to taste.
- Cook for 45 minutes until it reaches the consistency of marmalade.
- Add wine if needed to keep marmalade from scorching.
- Serve on slices of toasted french bread, garnished with chopped hardboiled egg and watercress.
I have made this recipe about 5 times. Every time it has came out great. My wife who is not a big fan of onions, actually loves this. We try it all kinds of things. Very easy and delicious.
Quite nice. This is a clear, straightforward recipe with predictable and excellent results. Onion marmalade is also an outstanding topper to pan-seared foie gras hors d'oeuvres. Serve the sliced foie gras on a thin toasted crostini with the onion marmalade on top (a little goes a long way). With a small piece of arugula or watercress, it's an elegant presentation -- and delicious.