Red Onion Jam, Red Onion Confit, Caramelized Red Onions – all different names for the same thing: Rich, silky, sweet & tart, this is a condiment that should be in everyone’s fridge.
There are many recipes and variations, so feel free to tinker, but I particularly like this winey version.
I serve it on crackers spread with cream or goat cheese, crostini, on hamburgers or with beef or pork dishes. Sneak a dab into sandwiches or spread a layer on a grilled cheese. Or serve it with my Arancini (you’ll want to make Risotto just to make the Arancini, just to serve with this!)
When I don’t have any Red Onion Marmalade on hand, I sometimes forget all about it…when I do have it on hand, it’s like that old friend you haven’t seen in ages. Then you run into them and you’re besties again.
This is a very simple marmalade, but don’t be deceived – it is absolutely delicious. The small quantity assures this is a little something you can cook while you’re making dinner or hanging around the house; it cooks fairly quickly. This recipe isn’t developed for canning, but a jar will keep for weeks in the fridge.
Red Onion Marmalade
- 2 good sized large red onions, thinly sliced
- 1/4 cup olive oil
- 1 teaspoon sugar
- 1/3 cup red wine
- 1 tablespoon or so red wine vinegar
- Dash of salt
- Several good grinds black pepper
Heat olive oil in a small, heavy saucepan. Add the red onion. Cover and cook briskly for about 10 to 15 minutes, until onions have softened, stirring often.
Remove lid, add sugar, and slowly cook another five minutes, until some of the onions begin to lightly caramelize, and liquid is nearly evaporated. Add the wine, and continue to cook, stirring often, until the wine has reduced and the mixture has no liquid pooling at the bottom when a spoon is run through.
Remove from heat and add vinegar, salt and pepper to taste.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Put Your own Spin on It:
- Garlic is wonderful in this.
- Add almost any herb you’d like: thyme is great and adds a bit of earthiness. Oregano can take this in another direction.
- A few mustard seeds can add pungency, and ginger and coriander can add more complex flavors.
- Add more sugar if desired.
- Try a little Balsamic vinegar or a flavored vinegar like tarragon vinegar to take this in an unexpected direction.
Note: reposted from 2013