Luscious Caramelized Onion Marmalade

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)

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 vinegar

  • 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?

13 thoughts on “Luscious Caramelized Onion Marmalade

  1. I love caramelized onions. If I make this marmalade, I would be eating it everyday. I will try it sometime.

    I love the third photo with all the ingredients.



  2. Through a good deal of kitchen experiementation with this onion marmalade, I’d just like to note that those of us in my kitchen like the marmalade even better in applications where it is warm.

    • We’ve used up almost a whole jar already, it just goes so well on everything!

      It is make-ASAP good.

  3. Heaven (and not some whimpy milk and honey heaven–real down and dirty glorious taste-bud explosion Heaven) in a jar. Thank goodness this marmalade is too thick to drizzle or there would be none left in the jar I received just four days ago.

    It’s possible that it wouldn’t be great on ice-cream (haven’t tried this–hmmm) but short of dessert, I can’t think of anything that wouldn’t be booted right over the top by a smear or dollop or tiny glop of this magic brown stuff. I had some (okay a fair bit) on pork chops last night and could now die happy. Thank-you, Thank-you Dana.

    • Ooh, pork chops would go well with this I think. I was reading about sour cream ice cream and was thinking about this marmalade and how it would go… we’re going to have to experiment, methinks.

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