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August 26, 2004

Balsamic Onion Marmalade

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.

Recipe: (serves 4-6)
1 tbsp
1/3 cup
2/3 cup
balsamic vinegar
ground clove and/or nutmeg (optional)
salt & freshly ground black pepper
  1. 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.
  2. 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.
  3. Serve warm or at room temperature. The marmalade can be stored in the refrigerator keep for several weeks.
Posted by Victoria : August 26, 2004 03:14 PM to Condiments & Sauces
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Thanks for this recipe. This sauce is great!!!

Posted by: Jenny : September 20, 2004 04:39 PM

Hi. I'd like to make this sauce, but could someone tell me what these cup measurements mean? M.

Posted by: Michael : January 30, 2006 06:36 PM

The cups would be approximately:-
2.5oz sugar
5oz vinegar

With this recipe it doesn't matter that the conversion doesn't work out exactly.

Good luck with the recipe.

Posted by: Victoria : January 31, 2006 11:14 AM
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