August 26, 2004
Balsamic Onion Marmalade
This wonderful marmalade is a great accompaniment to many dishes. The use of balsamic adds a woody sweetness in addition to the tangy acidity. I often serve it with sautéed duck breast
, or a nice juicy steak. It's also a delicious topping for bruschetta, pizza or used in sandwiches, try it with a tangy goats cheese. The possibilities are endless.
: (serves 4-6)
ground clove and/or nutmeg (optional)
salt & freshly ground black pepper
Posted by Victoria : August 26, 2004 03:14 PM to Condiments & Sauces
- Heat the oil over medium heat in a large skillet. Add the onions, salt and pepper and spices if using, then cook stirring occasionally until the onions are soft about 20 minutes.
- Reduce the heat to medium-low then add the sugar. Cook stirring frequently for a further 10 minutes, until the onions appear dry. Add the vinegar. Reduce the heat to low and cook, stirring occasionally, until the onions are soft and dry, about 1 hour.
- Serve warm or at room temperature. The marmalade can be stored in the refrigerator keep for several weeks.
Email this recipe | Printer-friendly version
Thanks for this recipe. This sauce is great!!!
Hi. I'd like to make this sauce, but could someone tell me what these cup measurements mean? M.
The cups would be approximately:-
With this recipe it doesn't matter that the conversion doesn't work out exactly.
Good luck with the recipe.