Post by carnation037 on Sept 27, 2002 1:57:49 GMT -6
Onion Marmalade #1
1 tsp. olive oil 1 tsp. sugar 1 tsp. salt 1/2 tsp. pepper 5 c. sweet onion 3 tsp. vinegar
Combine oil, sugar, salt, and pepper in a saucepan, over low heat and stir to dissolve sugar. Add onions and stir to coat well. Cover and simmer for 30 minutes, stirring often. Stir in vinegar. Cover and simmer for 30-45 min., until thickened. Pour into clean jar and seal. Cool. Makes 1 serving.
Post by carnation037 on Sept 27, 2002 1:58:54 GMT -6
Onion Marmalade #2
1 tbsp. olive oil 2 lbs. sweet onions, diced 1 tbsp. sugar 1 tsp. salt freshly ground black pepper 3 tbsp. red wine vinegar or sherry vinegar
In a heavy saucepan, heat oil and add onions, sugar and salt and black pepper to taste. Cover and cook over low heat, stirring from time to time, about 30 minutes. Add wine to vinegar. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture is consistency of marmalade. Pour into jars and seal.
Post by carnation037 on Sept 27, 2002 12:12:45 GMT -6
Red Onion Marmalade
2 tbsp. olive oil 4 medium red onions 1/2 c. sugar 1/4 c. red wine vinegar 1/4 c. raspberry or balsamic vinegar salt and pepper to taste
Peel and cut onions into rings or slices (recommended). Heat the oil in a heavy pot over a medium heat. Add the onions and cook until very tender, about 5 - 6 minutes. Sprinkle in the sugar and stir to dissolve. Season with salt and pepper. Add the vinegars. Cook to reduce until it begins to glaze around the onions. Remove from heat and reserve. May be served warm, or made several hours in advance and refrigerated and served chilled. May be stored in refrigerator, in a tightly sealed jar, for 2 - 3 weeks. Makes 2 cups. The aroma while cooking may help clear any sinus problems!