There is a series of fun condiments, Red Onion Jam, Red Onion Confit, Caramelized Red Onions, and Red Onion Marmalade. Basically, they’re pretty much all the same thing with lots of different names! It’s a rich, silky, sweet & tart condiment. And it really should be in everyone’s fridge.
This marmalade is a fabulous play on flavors. It’s the kind of condiment that might cause you to pause for just a beat when you taste it. Just for a quick minute, as your taste buds and mind try to reconcile all the flavors jumping out at you. And after that brief pause, there’s no doubt you’ll wrap your mind around it and as you reconcile all the flavor and silky deliciousness.
About Red Onion Marmalade:
And then you’ll want more of this delicious condiment and more of whatever you’re eating it with. Heck, you’re probably going to find that what you’re eating becomes a secondary object, nothing more than a vehicle to get more of this Red Onion Marmalade in your mouth!
That being said, this condiment isn’t going to overpower anything you might put it on; it’s fresh and vibrant and silky, and it has a jammy mouthfeel and a bit of brightness from the vinegar but it’s also gorgeous and mellow and going to complement many items you might use it on.
I love it with my Arancini instead of a marinara sauce. As a matter of fact, you’ll want to make Risotto just to make the Arancini, just to serve with this!! Spread on bread for a sandwich, maybe turkey or chicken, or dollop onto crackers spread with cream cheese or ricotta. While you’re at it, maybe you’ll want to broil up or grill a few crostini for a more substantial appetizer. Spread this on burgers, beef, lamb or maybe chicken. Layer it in your grilled cheese. Dollop a little on a creamy soup to dissolve or melt in or toss some in the butter for your Brussels Sprouts. I’m sure, once you have a jar on hand, you’ll just “know” what else to add a little onion jam to (or on.)
Making Red Onion Marmalade:
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 in a reasonable time, maybe while you’re making dinner or just hanging around the house. This recipe isn’t developed for canning, but a jar will keep for weeks in the fridge with no problem.
I love my Red Onion Marmalade just as is, but there are so many ways this can be varied to suit your palate or just to tinker if you like to do that. A little garlic is wonderful in this and all kinds of herbs or spices can complement the jam. Maybe a little thyme or oregano for an earthiness or you might want to go with something along the lines of spices that might be often used in pickling. Mustard seeds, black pepper, coriander or ginger can be added for more complexity. And you can always vary or change up the sugar, maybe honey or brown sugar or molasses, and the same with the vinegar. Balsamic or another vinegar can take this in another, unexpected direction.
Saving Money on Red Onion Marmalade:
Red Onions do go on sale now and then, but store really well. I often look for them at Aldi where they’re inexpensive but come in a bag of several red onions. That’s when it’s nice to have a few recipes featuring them to use them up. Even not on sale, an onion is about 40 cents. Peel your onions carefully, leaving as many layers intact as possible…most of the healthful nutrients (just like with many vegetables) lie just below the skin.
I have a little strategy for buying olive oil – using coupons and sales to lower the price. I also look for new brands and stock up – heavy competition means that when a new brand comes to the store, it is often at a fantastic price for a few weeks, then
settles in at around the same price as the others. Olive oil is generally a great price at both your buyer’s club and Aldi if you have access to either.
Most vinegar is on sale around Easter, often unadvertised, and not just white vinegar like you expect, but better vinegar too. The specialty vinegar will usually be on sale throughout the summer, too. Stock up when you see it on sale because great sales other times of the year are much less likely and vinegar is a component of so many recipes, especially if you make your own salad recipes.Print
Red Onion Marmalade
- Total Time: 20 minutes
- Yield: 3/4 cups 1x
- Category: Condiments
- Cuisine: American
- 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.
Keywords: Condiments, Red onion, Vinegar
I’ll be sharing this dish at Fiesta Friday, cohosted this week by Ai @ Ai Made It For You and Petra @ Food Eat Love. Stop over, visit their blogs – I know there are a lot of special dishes this week!
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