Recipe by WI Cheesehead
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.
Top Review by BrookeTX-GA
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!
- 680.38 g red onions
- 44.37 ml unsalted butter or 44.37 ml Earth Balance margarine
- 59.14 ml sugar
- 236.59 ml dry red wine
- 59.14 ml balsamic vinegar, plus
- 9.85-14.78 ml balsamic vinegar, if needed
- 1.23 ml salt (to taste)
Directions See How It's Made
- 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.