There is a lot of room for you to personalize this flavor enhancer. Feel free to add a few sprigs of rosemary or thyme. You can also choose your favorite onion varieties like Maui, yellow or red onions. Use port or beer instead of the balsamic and wine. (Just keep the same proportions in the recipe.) Add shredded Belgian endive or fennel for a slightly bittersweet flavor. I like throwing in pitted and finely chopped black or green olives to add an earthy taste. You can keep this for a month in your refrigerator.
Here are 9 ways to use onion marmalade:
1. Glaze grilled steaks with a thin layer; then slice the steaks.
2. Spread a tablespoon on the bread for a better grilled cheese.
3. Stir a tablespoon into scrambled eggs.
4. Use as a filling in omelets, frittatas and in dips.
5. Top sliced toasted baguettes with goat cheese, blue cheese or brie and marmalade
6. Add to ground turkey for juicy burgers.
7. Add to cooked vegetables like green beans, spinach, broccoli or cauliflower.
8. Use as a topping on pizza.
MAKES: about 1 1/2 cups
This recipe may be doubled or tripled. Just make sure to use a large, deep casserole dish to accommodate the larger amount of onions
- 1/4 cup olive oil
- 4 large yellow, red or Maui (or a combination) onions, thinly sliced
- 3/4 cup red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon sugar
- Salt and freshly ground white pepper
1. Heat oil in large, non-aluminum casserole dish on medium high heat. Add the onions and saute for about 12 to15 minutes or until well softened. Stir frequently.
2. Add the wine, balsamic vinegar and sugar to the onions and simmer on low heat until almost all of the liquid has evaporated and the onions are very tender and caramelized into a deep golden brown, about 30 minutes. Watch carefully toward the end to avoid burning the onions. Add the salt and pepper. Taste for seasoning. Cool and serve at room temperature.
Advance Preparation: May be prepared up to a month ahead, covered in an airtight container and refrigerated.