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Awesome Onion Goggles

Sweet Onion Marmalade For You

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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.

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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.

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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.

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

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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.