Red Onion Marmalade

Becky Luigart-Stayner; Lydia DeGaris-Pursell
On the gift tag for this condiment, recommend it as a spread on rosemary focaccia or as a sauce for pork tenderloin.

Yield:

3 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 77
Caloriesfromfat 28 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 1 g
Carbohydrate 10.5 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 149 mg
Calcium 22 mg

Ingredients

2 tablespoons olive oil
8 cups thinly sliced red onion (about 2 pounds)
1 teaspoon fresh thyme leaves
1 bay leaf
3/4 teaspoon fine sea salt
3 garlic cloves, minced
1 cup Cabernet Sauvignon or other dry red wine
1/4 cup packed brown sugar
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion, thyme, and bay leaf. Cover and cook 25 minutes, stirring occasionally.

Stir in salt and garlic; cook, uncovered, 2 minutes, stirring frequently. Stir in wine, brown sugar, and vinegar; bring to a boil. Reduce heat; simmer 12 minutes or until liquid almost evaporates and becomes syrupy.

Remove from heat; stir in pepper. Cool to room temperature. Discard bay leaf.

Note: Store in the refrigerator for up to 1 week.

Note:

December 2002