Onion Marmalade

content.chilifreshOnion Marmalade

From Preserving: Putting Up the Season’s Bounty by the Culinary Institute of America 664.028 P9269

When my sister was about to be married years ago, all of our female family members gathered to shower her with housewares and advice. One aunt gave the following advice: if you’re running late making dinner and hubby is about to get home, just saute some onions in a pan. The scent of the onions cooking will buy some time before the hungry husband starts complaining. Now, we won’t go into the fact that she and her husband were then both young professionals, and the assumption that she would be making all the dinners was a tad presumptuous, but immediately her mother-in-law-to-be piped up a warning. As my sis already knew, “That’s not going to work with my son,” she said. He hates onions.

And he still does. Which is, to be honest, crazy!! Onions are essential! They are ambrosia! Food of the gods!! Seriously, onions add a tang when raw, and deep, sweet richness when cooked that makes all the difference in savory dishes. So, although my bro-in-law would probably still pass on this condiment, I (and my nieces and nephews) would enjoy it immensely. Keep a jar or two on hand for sandwich spreads, a compliment for roasted meats, or to top a cracker paired with a tangy cheese.

Makes about 2 cups

4 c thinly sliced red onions

1 c sugar

½ c red wine vinegar

½ c red wine

Kosher Salt and freshly group black pepepr

  1. Place the onions, sugar, vinegaar, and wine in a medium pot over medium heat. Bring the mixture to a boil.
  2. Reduce the heat to low and simmer until the onions are tender and the marmalade has a syrupy consistency, 15 to 25 minutes. Season with salt and pepper.
  3. Pour the marmalade into prepared ½ pint or ¼ pint jars, seal the jars, and process for 8 to 10 minutes. Store in a cool, dark place.
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