Sherried Onion Marmalade
From auntybea 15 years ago
- 30 minutes to make
- Serves 2
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.
Ingredients
- 2 pounds (7 or 8 medium or about 6 cups sliced) mild onions, shopping list
- peeled and sliced paper-thin shopping list
- 3 tbsp. olive oil shopping list
- 4 large cloves garlic, peeled and minced fine or pushed through a garlic press shopping list
- 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 shopping list
- 3 tbsp. honey or 2 tbsp. (packed) light brown sugar shopping list
- 2 tsp. well-crushed dried rosemary shopping list
- 1/2 tsp. salt shopping list
- pinch of ground hot red pepper (cayenne), optional shopping list
How to make it
- 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.
People Who Like This Dish 5
- sheckel Nowhere, Us
- nlo209 Toronto, CA
- jencathen TX
- mjcmcook Beach City, CA
- clbacon Birmingham, AL
- hollymayb Baltimore, Maryland
- auntybea Vernon, Canada
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
This looks good. I use a balsamic onion marmalade with duck breasts.
jencathen
in loved it
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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 bake...more
hollymayb
in Baltimore loved it
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This sounds great...definitely bookmarked!
nlo209
in Toronto loved it
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