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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 28%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 1g
  • Carbohydrate: 10.5g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 149mg
  • Calcium: 22mg

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

  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.
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