Red Onion Marmalade
photo by Bob L.


- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups
- Serves:
- 8
ingredients
- 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)
directions
- 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.
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Reviews
-
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!
-
Very, very good. Made it just as stated and like the previous reviewer found myself eating it by the spoonfuls. Had some with baked salmon and in the evening I put a little on some French cheese. It has many uses, is easy to make, and as said, very tasteful. I am really pleased to have tried this and will certainly make it again. Thanks for posting.
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?