Gourmet Greatrix

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.

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.