Recipe

Sherried Onion Marmalade Recipe

Add Step-by-Step Photos	Auntybea / All my dishes 1 year, 5 months ago This is a wonderful mellow onion marmalade with a hint of sherry and honey. It is fabulous with chicken, pork chops, or beef and we have put it on our burgers and on cold meat sandwiches. Prep:10m Cook:30m Servings:2	Auntybea
	savoury jammy

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Ingredients

2 pounds (7 or 8 medium or about 6 cups sliced) mild onions,

peeled and sliced paper-thin

3 tbsp. olive oil

4 large cloves garlic, peeled and minced fine or pushed through a garlic press

2 to 3 tbsp. medium or sweet sherry combined with 2 to 3 tbsp. red or white wine vinegar, or substitute 1/4 to 1/3 cup sherry vinegar

3 tbsp. honey or 2 tbsp. (packed) light brown sugar

2 tsp. well-crushed dried rosemary

1/2 tsp. salt

pinch of ground hot red pepper (cayenne), optional

Directions

Stir together the onions and olive oil in a non-reactive heavy wide skillet and cook, stirring often, over medium heat until well wilted and lightly coloured; the onions should be pale gold, no more.

Stir in the garlic, 1/4 cup of the mixed sherry and vinegar (or the sherry vinegar), the honey, and rosemary and cook over low heat, stirring often, until the mixture has deepened in colour and is almost dry. Add enough water to reach the top layer of onions, cover partially, and continue cooking over low heat, stirring occasionally, until the liquid has evaporated again. Test a strand or two; the onions should be very soft, with just a ghost of crunch. If necessary, add water and reduce the liquid again until the marmalade is light caramel in colour and jamlike in texture. (The cooking may be done in more than one episode, if more convenient.)

Off the heat, season with the salt and, if you like, the optional hot red pepper. Let the marmalade cool. Taste for seasoning and add more of the sherry plus vinegar (or sherry vinegar) if more tartness is needed, plus more honey, salt and/or cayenne as required. Scrape the marmalade into a clean, dry jar, cap snugly, and store in the refrigerator.

The marmalade will keep for a few weeks, refrigerated. Frozen, it will hold its quality for at least 2 months. Let it return to room temperature (or warm it slightly in a microwave) before serving it. Makes about 2 cups.

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Comments

jencathen 1 year, 5 months ago said:
This looks good. I use a balsamic onion marmalade with duck breasts.

hollymayb 1 year, 5 months ago said:
Jill, I wish you were MY Auntie! This is right up my alley. I was at a food expo today, and Bob Blumer (from food network)suggested using something like this as a base for pizza (on the BBQ) instead of tomato sauce. I bet it would be dynamite on baked brie aswell! My mouth is watering- Great post!!!

nlo209 1 year, 5 months ago said:
This sounds great...definitely bookmarked!

mjcmcook 1 year, 5 months ago said:
Hello...
I can 'taste' this already!!!
Great recipe...unique...that is what I like!
A "5"...mjcmcook...

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