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Onion Marmalade

Lisa Kalabokis

Soups & Sides
All seasons

Onion Marmalade

Yield: 1 qt


4 large red or vidalia onions, thinly julienned

3 cloves garlic, thinly sliced

1 teaspoon kosher salt

3 tablespoons neutral oil

3 tablespoons apple cider vinegar

4 tablespoons dark brown sugar

Ground black pepper, to taste

1 ½ tablespoons grated, peeled, fresh ginger

  1. Heat oil in a heavy bottomed pot (a dutch oven would be perfect for this).  Add onions, garlic, and salt. Cook on low heat, gently for about 30 minutes.

  1. Stir in remaining ingredients, continuing to cook for another 20-25 minutes, or until the onions have become completely translucent and the mixture is well reduced. Continue to cook for an additional 15 minutes, adding a few splashes of water if the marmalade begins to become too thick. Remove from heat and cool completely.

  1. Fill 1 qt jar with marmalade mixture, leaving little room between the cap and the marmalade. This can be stored either in the refrigerator for up to 4 months, or in a cool dark place for up to 2 months.

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