Prep 5 mins
Cook 30 mins
Got this out of the local paper. It is so good! You could use it on almost anything. It goes great on grilled cheese too! I'm not sure how many servings it makes.
- 1 1⁄2 lbs red onions
- 3 tablespoons unsalted butter or 3 tablespoons Earth Balance margarine
- 1⁄4 cup sugar
- 1 cup dry red wine
- 1⁄4 cup balsamic vinegar, plus
- 2 -3 teaspoons balsamic vinegar, if needed
- 1⁄4 teaspoon salt (to taste)
- Halve onions lengthwise and cut into thin slices.
- Heat butter in large heavy skillet set over medium heat.
- When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
- Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
- Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
- Remove from heat and sprinkle in salt, adding more if needed.
- For tarter taste, stir in another 2 to 3 teaspoons vinegar.
- The marmalade can be prepared 5 days ahead; cover and refrigerate.
- Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.
Perfect! The only change I made was grape juice instead of dry red wine. I had this at a restaurant in Williamsburg, VA on a grilled chicken sandwich and was glad to find the recipe on here! Thank you!
This is fantastic!!! I made it to go with Recipe #95014 and was not disappointed! I have quite a bit left and I plan on using it ALL. None of this will go to waste!
Wow! Yummy stuff. I only had white wine so I used it instead of red and this came out just WONDERFUL! I made it early in the afternoon and had it in the frig. It made a nice cool side to my zippy chicken croquettes with an amazing sauce (recipe #255919). You can't miss with these two recipes together. I'll be making this lots! Probably will make it to my Thanksgiving table, too! Thanks for posting!