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Onion Marmalade

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Yields about 2-1/2 cups.

  • by Stu Stein from Fine Cooking
    Issue 73

  • 3 medium yellow onions (about 1-1/2 lb.), sliced into thin half-moons
  • 1 cup sherry vinegar or white-wine vinegar
  • 1/2 cup dry white wine
  • 1/4 cup granulated sugar
  • 1 Tbs. finely chopped fresh thyme
  • Kosher salt and ground white pepper

In a 4-quart or larger nonreactive saucepan, combine the onions, vinegar, wine, 1/2 cup water, sugar, and thyme. Bring to a boil over high heat; reduce the heat to medium low and simmer slowly, stirring occasionally, until the onions are very soft and the liquid has cooked down to a syrupy consistency, 45 minutes to 1-1/4 hours. The onions should be fairly moist but not swimming in syrup. Taste and season with salt and pepper and adjust the sugar and acid level as necessary to get a sweet-and-sour flavor. Let cool, transfer to an airtight container, and refrigerate for up to two weeks.

nutrition information (per serving):
Size : approx 2 Tbs.; Calories (kcal): 20; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0; Sodium (mg): 16; Cholesterol (mg): 0; Fiber (g): 0;

Great recipe, and simple to make. I have used it also on sliders for a reception I catered, and guests were asking to buy this marmalade from me . . .

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