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Wednesday, Sept. 18, 2013

Red Onion Marmalade

The thought of red onion made into marmalade may not seem too appealing at first, but after trying it, I must say I’m hooked.  It’s REALLY good.  I tried this last year after a co-worker had offered it to me, and although I was intrigued by the idea, I was also slightly hesitant.  But you only live once and I was so happy with the way it tasted I needed the recipe, ASAP!

It has a sweet, tangy taste. I used it as an appetizer with a sliced baguette, mixed greens, topped with marmalade with some goat cheese sprinkled on top.  I suppose it would go really well with steak or pork!  But if you want to serve fancy-dancy appetizers, this is great!
Red Onion Marmalade
Makes 2 cups

2 tablespoons olive oil
1 ½ pound red onions, sliced thinly
1 bay leaf
1 teaspoon thyme leaves
¼ cup firmly packed brown sugar
3 tablespoons balsamic vinegar
2/3 cup red wine
Grated zest and juice of 1 unwaxed orange

1 baguette, sliced diagonally
Mixed greens
½ cup soft, goat cheese
Sea salt
Freshly ground black pepper

Heat the oil in a large saucepan until hot. Add in the onions, bay leaf, thyme, salt & black pepper to taste. Cover and cook over low heat, stirring occasionally, for 30 minutes until the onions are softened and translucent.

Add in the sugar, vinegar, red wine, zest & juice. Cook, uncovered, for an additional 1 ½ hours until no liquid is left and the onions are a dark, rich, red color. Stir frequently during the last 30 minute to stop the onions from burning.

Let the mixture cool and transfer into a jar.

To assemble:
Place mixed greens on top of a baguette. Top with a teaspoon and a half of the marmalade and sprinkle with goat cheese. Add salt or ground black pepper to taste.

Red Onion Marmalade can be refrigerated for up to several weeks.

Source: minimally adapted from HaleyJ

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