May 6, 2009

Sweet Onion Marmalade

[caption id="attachment_184" align="aligncenter" width="500" caption="Sweet Onion Marmalade"]Sweet Onion Marmalade[/caption]

Sweet onions, whether Walla Walla or Maui, are my favorite, and I use them whenever they're available. Recently I've tasted some onion jams and marmalades but none of them featured sweet onions so I decided to make some myself.

Sweet Onion Marmalade
2 pounds Maui Sweets or other sweet onions, peeled and thinly sliced
4 tablespoons unsalted butter (substitute olive oil for a vegan version)
¼ teaspoon sea salt (kosher salt works well also)
4 cloves garlic confit (optional, but it really makes a difference)
½ cup sugar
¼ cup balsamic vinegar
½ cup red wine
¼ cup rice wine vinegar

Begin by caramelizing the onions. Melt the butter (or heat the oil) in a heavy pan over medium-low heat, then add the onions. Cook slowly for four hours or so, stirring every 10-15 minutes, until the onions are completely softened and richly caramelized. Add the salt and garlic confit about three hours into cooking, crushing the cloves into a paste. Taste and adjust the salt if necessary.

When you are satisfied with the caramelized onions, add the sugar and liquids. Raise the heat to medium-high and reduce until the liquids have been mostly absorbed, stirring frequently.

Spoon the finished marmalade into sterilized jars. I used a single 500ml jar. The marmalade will keep for 7-10 days in the refrigerator. It should be served at room temperature.

7 comments:

  1. drjennifercaseyMay 6, 2009 at 4:15 PM

    I was lucky enough to enjoy some of this marvelous sweet onion marmalade this evening. It was simply spectacular!

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  2. Do you think Vidallia onions may work out as well?

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  3. Absolutely. Vidalia, Walla Walla, or Maui, they'll all work just about equally well.

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  4. Thank you GLM, since I live in Canada, these others you describe, I cannot locate.

    Sounds delish...where would I use the marmalade on? Like any ol item I normally spread it on?

    Toast? Pork chops? Liver'n'Onions?

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  5. I've used it on bread, added a spoonful or two to sauces, and used it for flavoring in a main dish. I used it as one of the major ingredients in my Pear and Prosciutto Crostata. I'd say you can use it any way you like. I know I did.

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  6. Onion marmalade is wonderful on hamburgers and in spinach tarts with gorgonzola cheese. Try it with roasted lamb. Cook a beef brisket with rhubarb, onion and mustard seed marmalade.

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  7. Those are excellent suggestions, JoAnn. Thanks!

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