Onion Marmalade

One of the world's most popular vegetables tastes even better when caramelized.

One of the world’s most popular vegetables tastes even better when caramelized.

Caramelized onions add a sweet and savory flavor to this decadent topping. Try it on everything from crackers to pizza, or as a delicious garnish over grilled food. This spin on a traditional marmalade goes great with everything!

Onion Marmalade

Yield: 1 cup

Active Time: 30 minutes
Total Time: 50 minutes

1/4 c. olive oil
6 c. white onions, sliced (if you prefer a more sugary taste, use a sweet onion such as the Vidalia for this recipe)
1 tsp. salt
2 cloves garlic, finely chopped
4 tbsp. sugar
1/4 c. balsamic vinegar
1 bay leaf
1 c. chicken stock
2 tbsp. cold butter

1) In a large saute pan, heat oil over medium heat. Add onions and salt and cook until soft, about 15 minutes.
2) Add garlic and cook for 1 minute until fragrant.
3) Reduce heat to medium-low, and add sugar, balsamic vinegar, and bay leaf. Cook until caramelized in color, about 10-15 minutes.
4) Increase heat to medium, add stock, and cook until the liquid has just about evaporated (without burning), about 20 minutes.
5) Remove from heat, discard bay leaf, and stir in cold butter until melted.*

* Chef’s Note: Adding a bit of cold butter at the end of the cooking process is a common trick that chefs use to thicken and give shine to a sauce. The term for this technique is called “Monter au Beurre” which is French for “mounted in butter.”

This marmalade is so versatile it will taste great on anything!

This marmalade is so versatile it will taste great on anything!

Gifting Idea:
Turn this delicious topping into an unbeatable gift by placing it in a flip top jar and decorating it with a bow and tag. Keep refrigerated until ready to use. When ready to enjoy, allow to come to room temperature before serving.

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5 thoughts on “Onion Marmalade

  1. Oh, what a lovely – and affordable – recipe/gift for the fall and winter holidays. The flavors look great – especially the balsamic vinegar and sweet vidalia onion (my husband loves them – he is from Georgia!). I also enjoyed the cooking lesson on Monter au Beurre – a new, great way to add sheen and shine and bump up the aesthetics. Do you remove the bay leaf at the end of the cooking process? Nice recipe!

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