Red Onion Marmalade
David Lebovitz (his picture above because I forgot to take one), another long-time blogger, and I am a long-time fan, posted red onion marmalade during the holidays. The recipe is simple and can be kept in the fridge for a few months.
I find myself drawn to the cheese platter for dessert vs. sweets these days. No sugar to mix with the alcohol already consumed, and the variety of cheese is endless.
I will be making this again. I stuck to the basics, not adding raisins or any dried fruit, but the foundation there is to add whatever rocks your boat.
- 2 tablespoons vegetable oil
- 1 pound (450g) red onions, peeled and thinly sliced
- Pinch of salt
- 3/4 cup (185ml) red wine
- 1/4 cup (60ml) red wine (or cider) vinegar
- 1/4 cup (50g) granulated sugar
- 2 tablespoons honey
- A few red chile flakes or a pinch of cayenne pepper
- Heat the oil in a medium skillet over moderate heat. Add the onions and salt and cook, stirring occasionally, until the onions are thoroughly wilted and translucent, about 6-8 minutes.
- Add the wine, raisins, vinegar, sugar, honey, and chile flakes or cayenne, if using. Continue to cook, stirring frequently, until most of the liquid has been absorbed and is thick and syrupy, and the onions are starting to caramelize. (You may need to reduce the heat or add more wine or vinegar if the pan starts to dry before they caramelize.)
- Scrape the marmalade into a jar.
Serve with a gooey cheese!