Who would have thought that simmering red onions, sugar, vinegar, and a couple of herbs could produce such a lovely compote that lends itself so beautifully to just about any savory dish? This Red Onion Marmalade is one of my favorite condiments. I dump it on fried or scrambled eggs, smoked or grilled fish, roasted veggies, on cheese platters, and more. It is easy to make and so delicious.
Red Onion Marmalade
|Red Onion Marmalade|
- 2 tablespoons olive oil
- 2 medium sweet red onions (approximately 3 cups diced onion), cut into ¼-inch dice
- 1 rosemary sprig
- 1 oregano sprig
- ¼ cup sugar
- 2 tablespoons, plus 1 teaspoon white balsamic vinegar
- ¼ teaspoon each salt and pepper
- In a heavy bottomed pot, over medium-high heat, warm the olive oil until hot but not smoking.
- Add the onions and cook, stirring occasionally, for about 10 minutes.
- Toss in the whole rosemary and oregano sprigs.
- Stir in the sugar and cook until the sugar melts, about 5 minutes.
- Increase the heat to high and cook, stirring occasionally, until a golden-brown caramel begins to form, about 8-10 minutes. Remove the herbs (don’t worry about the bits that may have fallen off the stems while cooking – leave them in).
- Pour the white balsamic vinegar over the onion mixture, season with the salt and pepper and give a good stir.
- Lower heat to a simmer and cook until some of the moisture evaporates, about 5 - 8 minutes.The liquid should be a thick syrup at this point.
- Spoon into a glass jar and allow to cool.
- Refrigerate unused jam in closed containers.
Serve with meat, chicken, smoked salmon, eggs…just about anything savory!