My onion marmalade is radically different from my fruit jams and is magnifique served with pâté, grilled steak and burgers, grilled cheese or on a charcuterie board. It’s called a marmalade because the knife-cut I use is long and thin strips of onion. My favorite way to use this marmalade is on pain perdu paired with Comté cheese, sautéed red cabbage and apples.
Ingredients
- 4 medium red onions, or approximately 3 cups onion peeled and sliced
- ⅔ cup red wine
- ½ cup red vinegar
- 2 cups water
- ⅔ cup honey
- 2 teaspoon salt
- ½ teaspoon pepper
Preparation
Place sliced onions in a medium saucepan with red wine, vinegar and water. Heat on medium-low heat and simmer until all the liquid is absorbed, about 45 minutes, stirring occasionally.
Once the liquid has been absorbed, stir in honey and seasonings and continue combining and stirring to create a jammy consistency. Serve warm with pain perdu.
Jam can be refrigerated and kept for 2 weeks, or canned and kept for several months. (See EdibleVenturaCounty.com for canning tips.)
