RED ONION MARMALADE
Steps:
- Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.
VIDALIA ONION MARMALADE
Provided by Food Network
Time 30m
Yield 2 to 2 1/2 cups
Number Of Ingredients 8
Steps:
- Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
- Can be stored in airtight container in the refrigerator for up to 1 week.
RED ONION MARMALADE
Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.
Provided by kdominy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g
RED ONION MARMALADE
Got this out of the local paper. It is so good! You could use it on almost anything. It goes great on grilled cheese too! I'm not sure how many servings it makes.
Provided by WI Cheesehead
Categories Sauces
Time 35m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Halve onions lengthwise and cut into thin slices.
- Heat butter in large heavy skillet set over medium heat.
- When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
- Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
- Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
- Remove from heat and sprinkle in salt, adding more if needed.
- For tarter taste, stir in another 2 to 3 teaspoons vinegar.
- The marmalade can be prepared 5 days ahead; cover and refrigerate.
- Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.
RED ONION MARMALADE
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Provided by Barney Desmazery
Categories Condiment, Side dish, Snack
Time 2h15m
Yield Fills about four 500ml jars
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
- Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.
RED ONION MARMALADE
A jar will make a wonderful addition to a food basket. On the gift tag, suggest serving this savoury marmalade with meats, such as pork, lamb or beef. Or serve with crackers and a creamy cheese.
Provided by Elly in Canada
Categories Onions
Time 21m
Yield 3 cups
Number Of Ingredients 6
Steps:
- With vegetable peeler, peel rind from orange in long strips.
- Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
- In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
- Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
- Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
- Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
- Variation:.
- Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.
Nutrition Facts : Calories 828.1, Fat 0.1, Sodium 390, Carbohydrate 213.2, Fiber 2.2, Sugar 207.3, Protein 1.1
BAKED QUESO DIP WITH GROUND BEEF
Simple and easy queso recipe with ground beef and full of flavor.
Provided by CookingWithShelia
Categories Mexican Appetizers
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine ground beef, red onion, and garlic in a skillet and cook over medium-high heat until beef is browned and crumbly, about 5 minutes.
- Drain any excess liquid from the skillet. Season with taco seasoning and mix well.
- Add cooked ground beef, diced tomatoes, Velveeta cheese, cream cheese, Gouda, jalapeno, and cilantro to an oven-safe dish.
- Drizzle some of the half-and-half on top (don't use all of it, save some to adjust for thickness later).
- Bake uncovered in the preheated oven for 20 minutes. Remove from oven to stir and adjust thickness with half-and-half as needed. Return to the oven and continue to cook until cheese is bubbly, about 15 more minutes.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 6.1 g, Cholesterol 64.2 mg, Fat 19.5 g, Fiber 0.5 g, Protein 10.9 g, SaturatedFat 11 g, Sodium 689.6 mg
RED ONION MARMALADE
Make and share this Red Onion Marmalade recipe from Food.com.
Provided by MARIA MAC
Categories < 60 Mins
Time 50m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Cook the onions,wine,vinegar,brown sugar and honey over medium heat stirring constantly, until sugar is dissolved; then simmer until the consistency of marmalade, about 30 minutes.
- Stir in the juices,continue to cook, stirring, until the juices are absorbed. Let cool, then cover and refrigerate for up to 3 weeks. Serve at room temperature with steaks,or chicken.
Nutrition Facts : Calories 351.9, Fat 0.2, SaturatedFat 0.1, Sodium 19.9, Carbohydrate 83.6, Fiber 2.8, Sugar 70.5, Protein 2
RED ONION MARMALADE
Bryan Sikora's red onion marmalade is used in the delicious Herb Crepes with Wild Mushrooms recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Wrap cloves, peppercorns, allspice, and bay leaf in a small piece of cheesecloth and tie with kitchen twine to enclose.
- Place onion, wine, vinegar, and sugar in a small saucepan; stir to combine. Add spice sachet and cover saucepan. Place over medium heat and simmer until onions are translucent and liquid is syrupy, about 30 minutes.
- Remove saucepan from heat, discard spice sachet, and let cool slightly before serving.
BAKED GOUDA WITH RED ONION MARMALADE
Make and share this Baked Gouda With Red Onion Marmalade recipe from Food.com.
Provided by sugarmagnolias
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For red onion marmalade - thinly slice red onion. Add olive oil to pan and cook red onion on medium heat for about 10 minutes, until they are soft.
- Sprinkle brown sugar and salt.
- Add red wine vinegar, cook until reduced, stirring constantly.
- Add red wine, cook until reduced, stirring constantly.
- Set aside.
- Spread jelly on top of cheese.
- Wrap wheel of cheese in crescent rolls (usually half a package).
- Place on pan (pizza stone is good), a bake for approximately 15 - 20 minutes, at 375. Watch to see if cheese is gooey and make sure you don't burn the crescent rolls.
- Take out, top with marmalade, cranberries and walnuts.
- Serve immediately with sliced apples (or multigrain crackers, bosc pears, etc.).
Nutrition Facts : Calories 155.2, Fat 9, SaturatedFat 5.1, Cholesterol 32.3, Sodium 525.4, Carbohydrate 10.9, Fiber 1.2, Sugar 8, Protein 7.6
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