PatioDaddio
Babbling Farker
Onion Marmalade
Here is a quick, easy and very tasty condiment that would be great as a
grilled steak or burger topping. I am going to use it to make what I hope
will be a stellar appetizer, but you can use it as a ready-made alternative
to sauteed or caramelized onions.
Despite the name, this is most definitely savory rather than sweet.
Ingredients
2 medium Yellow onions
1/2 cup Red wine vinegar
3 Tbsp Butter
2 Tbsp Molasses
1 Tbsp Sugar
1 Tbsp Worcestershire sauce
1/2 tsp Black pepper
1/4 tsp Ground ancho chile
Method
Peel the onions then cut them in half from pole to pole.
Cut the halves into half-rings, keeping them together, then cut the
half-rings into thirds. You should have about 3 1/2 cups.
Melt the butter in a medium sauce pan over medium-high heat.
Add the onions and cook them, stirring frequently, until they are just
translucent (about five minutes).
Reduce the heat to medium, sprinkle the onions with the sugar and
continue to cook them, stirring frequently, until they are just starting to
brown (about five minutes).
Add the remaining ingredients and bring just barely to a boil.
Continue to cook, stirring frequently, until about 3/4 of the liquid has
evaporated (about 8 minutes).
Reduce the heat to low, cover and cook another 10 minutes.
Remove from the heat, uncover and let cool.
Put the cooled marmalade in jars and refrigerate. It should easily keep
for a week or two.
(Makes about 1 1/2 cups)
-----
John
Here is a quick, easy and very tasty condiment that would be great as a
grilled steak or burger topping. I am going to use it to make what I hope
will be a stellar appetizer, but you can use it as a ready-made alternative
to sauteed or caramelized onions.
Despite the name, this is most definitely savory rather than sweet.
Ingredients
2 medium Yellow onions
1/2 cup Red wine vinegar
3 Tbsp Butter
2 Tbsp Molasses
1 Tbsp Sugar
1 Tbsp Worcestershire sauce
1/2 tsp Black pepper
1/4 tsp Ground ancho chile
Method
Peel the onions then cut them in half from pole to pole.
Cut the halves into half-rings, keeping them together, then cut the
half-rings into thirds. You should have about 3 1/2 cups.
Melt the butter in a medium sauce pan over medium-high heat.
Add the onions and cook them, stirring frequently, until they are just
translucent (about five minutes).
Reduce the heat to medium, sprinkle the onions with the sugar and
continue to cook them, stirring frequently, until they are just starting to
brown (about five minutes).
Add the remaining ingredients and bring just barely to a boil.
Continue to cook, stirring frequently, until about 3/4 of the liquid has
evaporated (about 8 minutes).
Reduce the heat to low, cover and cook another 10 minutes.
Remove from the heat, uncover and let cool.
Put the cooled marmalade in jars and refrigerate. It should easily keep
for a week or two.
(Makes about 1 1/2 cups)
-----
John
