I spent time this evening avidly forming plans. Plans of all the multitude of things I want this luxuriously good marmalade concoction to be slathered with, spooned on or spread over. I’m thinking of putting it in/on hamburgers, sandwiches, panini, crackers, scones, omelettes, meatloaf, kofta… and on and on and on.
Admittedly, I read this recipe a long time ago on a great blog, My Husband Cooks, but just hadn’t come to the point of making it even though I have thought of it often. Then, I realized that all of the things I have posted up here are baked goods, and started to worry over the fact that I’m giving the impression that the funky kitchen is only for baking. I cook too! So here we have it: what is most likely going to be my new favorite condiment, soon to be followed by a recipe that it can be used with. Not a baked goods recipe!
After spending ten or so minutes slicing onions (crying until I remembered to chew some gum), then caramelizing the whole lot of them (break out your big pan for this recipe, it’s a lot of onion to caramelize) and finally adding the wine and the balsamic vinegar to reduce away the final result is viscous, unctuous, savory-sweet bliss. Bliss that makes the house smell mouth-wateringly good. Bliss you can put in a jar and spread on things. It was totally worth the tears and the time.
Caramelized Onion Marmalade
(adapted from My Husband Cooks‘ Onion Marmalade)Ingredients
3 slices thick cut bacon (increase to probably 5 slices if it is regular cut)
1 2/3 Tbsp (or 5 tsp) olive oil
3 pounds white onions, thinly sliced
1 1/2 tsp salt
1 1/2 cups sugar
3/4 cup brown sugar
1 1/2 cups red wine of choice
3/4 cup balsamic vinegarDirections
- In a large pan on medium heat, cook the bacon, removing it after the fat has rendered.
- Add the olive oil, sliced onions and salt to the pan. Stir thoroughly to ensure all of the onions are coated.
- Cover the pan with a lid, and let most of the moisture come out of the onions, stirring occasionally. You will know the moisture is coming out when the onions wilt down and steam develops.
- Remove the lid, and let the onions caramelize. This will take a while, due to the quantity of onion, but make sure to stir often. Don’t let them burn!
- When the onions are lusciously brown, add both sugars, wine and the balsamic vinegar. Reduce, stirring almost constantly. There is a lot of sugar in that pan, both from the sugar and the onion. If you don’t keep an eye on it the sugar will burn.
- Reduction is complete when a spoon pulled across the pan leaves a channel that slowly oozes back closed. The marmalade will thicken more once it cools.
- When cool, spoon the marmalade into jars and keep it in the fridge until you are ready to spread some bliss over something.
Just as a note, the wine I used in the making of this marmalade was a 2003 Cabernet Sauvignon, nice and mellow with dark berry notes and just a little peppery. This is another nice recipe that you can sip along with as you cook.
Happy Easter! Ooh, I wonder if this would be good on paska?