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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Sweet Onion Marmalade For You


The other day I was searching around and came across a recipe for onion marmalade. I tried it, tweaking it quite a bit so let’s just call it mine. Okay then. Anyway, here’s what I ended up with. Delicious! Great on bread, chicken, uh, turkey* and anything else you could think to slather it on.

Sweet Onion Marmalade
1 tbsp unsalted butter
1 tbsp olive oil
3 cups chopped onions (about 1 huge onion — I used a sweet onion)
1.5 tbsp sugar
1/4 cup Balsamic vinegar
1/4 cup port wine
1 sprig rosemary
1/4 tsp chopped fresh rosemary
2 tbsp currants
Salt & pepper

Heat the butter and olive oil in medium heavy saucepan. Add onions and a light sprinkle of kosher salt. Cook for about 6 minutes.


Next, add the sugar and rosemary sprig and continue cooking until onions are very soft and browned, about 15 minutes. Adjust the heat as needed.


Add the vinegar and port and simmer for a while, about 5 minutes. A lot of the liquid will evaporate and you’ll be left with a loose, syrupy brown glob. It’s done! Remove the rosemary sprig and stir in the currants.


Taste and then salt and pepper as needed. Before serving, sprinkle the top with the fresh chopped rosemary.


Store in the fridge and then serve at room temperature.

* Ahhh, Thanksgiving. It’s kind of nice to say that this year we are going to James’ aunt’s house (hooray!) and I am not cooking. That gives me a year to think about next year’s menu! Ha!

4 comments to Sweet Onion Marmalade For You

  • First it was the Wasabi Potato Balls that are on my Thanksgiving Menu and now you toss this out to the ether??!! I have one last Vidalia onion in my fridge from this fall and guess what it is being made into this weekend?

  • mlb

    breadchick: glad I could help 😉
    Oh and that’s awesome that you’re making the potato balls at Thanksgiving!!

  • Aw man! I came over here just to steal you TG menu! Crap, now what am I going to do?

  • lisa g

    Thanks for this recipe, it was the perfect complement to the chopped chicken liver pate I made for Thanksgiving appetizer. Tangy, sweet and delicious. A real keeper.