Soups & Sides
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
- 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.
- 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.
- 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.