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
ONION MARMALADE
Onion marmalade is kind of a game changer for burgers, grilled cheese, or even a charcuterie board. It's called a marmalade because the knife cut we use is long and stringy, kind of like a citrus.
Provided by Justin Devillier
Categories condiment
Time 1h15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
- When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.
ONION 'MARMALADE'
Onions become sweet and mild if they are slowly cooked. Use this "marmalade" as a topping for grains, a sandwich spread or a bruschetta topping.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 1h30m
Yield Makes about 1 1/4 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams
ONION MARMALADE
Provided by Marlena Spieler
Categories Sauce Onion Sauté Thanksgiving Vegetarian Quick & Easy Low Cal Vinegar Cranberry Healthy Low Cholesterol Vegan Seed Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion and sautéuntil beginning to soften (do not brown), stirring frequently, about 8 minutes. Add 1/2 cup water, sugar, cranberries, and mustard seeds. Cook until almost all liquid is absorbed, stirring often, about 8 minutes. Add vinegar and simmer until marmalade is thick, stirring often, 7 to 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.
QUICK ONION MARMALADE
Make and share this Quick Onion Marmalade recipe from Food.com.
Provided by Galley Devil
Categories Low Protein
Time 45m
Yield 500 ml
Number Of Ingredients 5
Steps:
- Heat butter in a large heavy-based pan and cook onion for 10 minutes, or until softened and lightly browned.
- Stir in remaining ingredients and cook, uncoverd, for a further 25 - 30 minutes, stirring occasionally, or until onions are lightly caramelized and very soft.
- Season to taste.
- Ladle into clean and hot jars and seal immediately.
Nutrition Facts : Calories 2.8, Fat 0.1, Cholesterol 0.2, Sodium 0.8, Carbohydrate 0.5, Sugar 0.5
TOMATO-SWEET ONION MARMALADE
This marmalade accompanies chef Ben Ford's recipe for Polenta Fries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Using a small sharp knife cut an "X" in the core of each tomato. Place tomatoes in boiling water and cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath. Peel tomatoes and coarsely chop; set aside.
- Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring, until lightly browned, 2 to 3 minutes. Reduce heat to low and continue cooking until onions are softened, about 5 minutes more. Add chopped tomatoes, lemon zest, lemon juice, vinegar, brown sugar, and 2 tablespoons water to skillet. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Refrigerate until chilled.
LE CHARDONNAY'S ONION MARMALADE
This recipe is an adaptation of the one served at the Le Chardonny Restaurant in Los Angeles, where Chef Claude Alviry puts the marmalade on top of slices of toasted french bread and garnishes it with chopped egg and watercress. The marmalade recipe was printed in the LA Times, SOS column (reader request column) a few years ago; and was chosen by the the Times food staff as one of the ten best recipes of the year from their newspaper.
Provided by lynnski LA
Categories Spreads
Time 1h15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a medium size skillet, melt the butter and saute the minced onions.
- Add the red wine vinegar, red wine and sugar to the skillet.
- Simmer contents for 5 minutes.
- Add the grenadine syrup, and salt and pepper to taste.
- Cook for 45 minutes until it reaches the consistency of marmalade.
- Add wine if needed to keep marmalade from scorching.
- Serve on slices of toasted french bread, garnished with chopped hardboiled egg and watercress.
Nutrition Facts : Calories 855.5, Fat 46.3, SaturatedFat 29.2, Cholesterol 122, Sodium 435.4, Carbohydrate 87.1, Fiber 4.1, Sugar 64.1, Protein 3.2
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