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Red Onion Marmalade

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 3 cups (serving size: 1/4 cup)
On the gift tag for this condiment, recommend it as a spread on rosemary focaccia or as a sauce for pork tenderloin.

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

Nutrition 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

How to Make It

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

  2. 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.

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

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