This tangy, sweet onion marmalade is a wonderful condiment that can be used for a variety of meats, poultry, and fish or simply as a spread for sandwiches, breads, and appetizers. This easy-to-make sweet-tart onion jam is great with roasted lamb, chicken liver pate, a charcuterie board or even as a topping for pizza.
We chose yellow onions for this recipe because they are the most popular, and most readily available variety comprising more than 85% of the U.S. onion crop. They are also the best type of onion for caramelizing. Cooking brings out their nutty, mellow, often sweet, qualities when caramelized.
There are even some health benefits associated with this delicious jam as well. Onions are known to reduce inflammation and heal infections, while raw onions encourage the production of good cholesterol (HDL). Onions contain chromium, which helps regulate blood sugar and contain “quercetin,” a powerful compound that plays a significant role in preventing cancer. Phytochemicals in onions work with Vitamin C in the body to increase immunities.
Onion Marmalade
2 tablespoons olive oil
3 medium yellow onions, thinly sliced
½ teaspoon Kosher salt
¼ cup sugar
2 garlic cloves, smashed
2 tablespoons cider vinegar
Heat olive oil in a heavy saucepan or skillet, add onions and salt, and sauté stirring frequently for about 10 to 12 minutes, or until the onions are golden. Add the garlic and sugar, and cook while stirring for 5 more minutes. The point is to cook the mixture until it has achieved full jamminess. If the onions start to get too thick or stick to the pan, add a tablespoon or two of water. Allow the onions to really caramelize. Add the vinegar and cook for 1 minute. Remove from heat, cool and serve.
Store unused portion in an airtight container in the refrigerator for up to 1 week. If you are making for gifts or to store for longer than a week, you should plan to hot pack in canning jars to prolong their shelf life.
2 tablespoons olive oil
3 medium yellow onions, thinly sliced
½ teaspoon Kosher salt
¼ cup sugar
2 garlic cloves, smashed
2 tablespoons cider vinegar
Heat olive oil in a heavy saucepan or skillet, add onions and salt, and sauté stirring frequently for about 10 to 12 minutes, or until the onions are golden. Add the garlic and sugar, and cook while stirring for 5 more minutes. The point is to cook the mixture until it has achieved full jamminess. If the onions start to get too thick or stick to the pan, add a tablespoon or two of water. Allow the onions to really caramelize. Add the vinegar and cook for 1 minute. Remove from heat, cool and serve.
Store unused portion in an airtight container in the refrigerator for up to 1 week. If you are making for gifts or to store for longer than a week, you should plan to hot pack in canning jars to prolong their shelf life.