Total Time
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.

Ingredients Nutrition

  • 1 12 lbs red onions
  • 3 tablespoons unsalted butter or 3 tablespoons Earth Balance margarine
  • 14 cup sugar
  • 1 cup dry red wine
  • 14 cup balsamic vinegar, plus
  • 2 -3 teaspoons balsamic vinegar, if needed
  • 14 teaspoon salt (to taste)


  1. Halve onions lengthwise and cut into thin slices.
  2. Heat butter in large heavy skillet set over medium heat.
  3. When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
  4. Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
  5. Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
  6. Remove from heat and sprinkle in salt, adding more if needed.
  7. For tarter taste, stir in another 2 to 3 teaspoons vinegar.
  8. The marmalade can be prepared 5 days ahead; cover and refrigerate.
  9. Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.
Most Helpful

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!

BrookeTX-GA September 17, 2007

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 (Chicken Croquettes). 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!

Felina November 04, 2008