Sweet And Spicy Canned Onion Marmalade Recipes
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
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
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.
SPICED ONION MARMALADE
Categories Condiment/Spread Ginger Onion Tomato Side Sauté Vinegar Spring Nutmeg Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes About 1 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)
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5/5 (6)Category Jams And PreservesCuisine BritishCalories 76 per serving
- Put the butter and oil in a big heavy pan (I use a heavy cast iron casserole dish)and melt over a low heat. Stir in the onion to coat it thoroughly with the oil and melted butter.
- Sauté the onions on a low heat, stirring from time to time until they are sticky and soft. The key here is to go slowly. You want to soften rather than fry them. Don't be tempted to turn the heat up and rush this stage, which takes at least 20–30 minutes. Using a good solid pan will really help to prevent hot spots, so that the onions cook evenly.
- Add the rest of the ingredients and stir in. At this stage you may think there is too much liquid, but don't worry. It will all cook down to make a lovely sticky final marmalade. Turn the heat right down and leave it to do its thing. Stir from time to time, swiping the spoon all over the bottom of the pan to check that nothing has stuck. Again, do not rush this stage, which can take up to an hour.
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3.7/5 (38)Category Appetizer, Side DishCuisine North AmericanCalories 30 per serving
- Saute the onions in the olive oil over medium heat for 1 hour. There are a lot of onions, so use a very large non-stick skillet or a large Dutch oven. Do not cover - the onions will lose a lot of moisture and you want that to evaporate during the cooking process. Stir often!
- Reduce the heat to medium low and add the dried chili flakes, brown sugar, vinegar, and orange juice. Stir well to combine.
- Continue to slow-cook the onions for an additional two hours. Stir often and watch the moisture level in the pan. If the onions begin to dry out, remove the pan from the heat immediately and begin the canning process. Otherwise, continue to cook until most of the moisture has evaporated and the onions turn a golden brown.
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