Best Onion Marmalade Recipes

RED ONION MARMALADE

Steps:

• Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

VIDALIA ONION MARMALADE

Steps:

• Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
• Can be stored in airtight container in the refrigerator for up to 1 week.

ONION 'MARMALADE'

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.

RED ONION MARMALADE

Steps:

• Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.

RED ONION MARMALADE

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)

ONION MARMALADE

Steps:

• Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
• When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.

BONELESS PORK LOIN CHOPS WITH ONION MARMALADE

Steps:

• Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and sauté pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.
• In drippings remaining in skillet sauté onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.
• Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.

BLUE CHEESE, BALSAMIC ONION MARMALADE AND WALNUT FOCACCIA

Steps:

• Five hours before baking the focaccia, line a rimmed baking sheet with parchment paper or a silicone baking mat and oil the bottom and interior sides with the 3 tablespoons olive oil. Begin panning and dimpling the dough, at 20-minute intervals, dipping your fingers in olive oil to keep them from sticking to the dough as you work. After three to four rounds of dimpling and resting, the dough will have relaxed enough to cover the whole pan. At this point, rub the remaining 1 teaspoon of oil over the dough and cover the pan loosely with plastic wrap. Then allow 4 hours for the final rise.
• When the dough reaches the rim of the pan, preheat the oven to 475 degrees F (425 degrees F for convection). Carefully peel off the plastic wrap and top the dough with the walnuts, pressing them into the dough. Spread the onion marmalade over the dough. Then top with the blue cheese, spacing the crumbles evenly so that every piece of the focaccia will include a pocket of blue cheese as well as walnuts and onions.
• Bake on the middle shelf of the oven for 8 minutes. Then rotate the pan 180 degrees and bake 10 to 12 minutes longer, or until the edge of the focaccia is golden brown and the dough is springy when poked in the center. The undercrust of the focaccia as well as the onions should be caramelized to a golden brown.
• Transfer the baked focaccia to the stovetop or to a heatproof counter. Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the focaccia out of the pan and slide it onto a cutting board. If the parchment paper or baking mat is still clinging to the focaccia, remove it. Let it cool for 5 minutes, then cut into 3- or 4-inch squares and serve.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
• Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
• Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.
• In a large frying pan or saucepan, heat the oil over medium heat. When the oil is hot, add the onions, lower the heat to medium-low, and saute, stirring occasionally, for 25 to 30 minutes, or until the onions begin to soften and turn translucent. Do not cook over high heat, as the outside of the onions will char before the interior has softened and sweetened. Continue stirring for another few minutes, until the onions have softened and begin to turn a light amber color. Add the sugar and continue stirring until the sugar melts and begins to bubble. Clear a space in the center of the pan, pour the balsamic vinegar directly into the hot pan, and then stir the onions into the vinegar. Continue stirring for 1 to 2 minutes, until all the onions are coated, and then remove the pan from the heat.
• In a mesh strainer set over a clean saucepan, strain the onions, pressing them with a large spoon to release their juice, and wait a few minutes until they stop dripping. Return the strained onions to the saucepan in which they were cooked and set them aside.
• Bring the juice to a simmer over medium-high heat, stirring continuously, until thickened. This should take only a few minutes, so don't leave the pan unattended. As soon as the juice thickens into a honeylike syrup, remove it from the heat, pour it all back over the onions, and stir with a rubber spatula until they are coated with the syrup. Stir in the salt and pepper and let the onions cool.
• Transfer the mixture to a container, seal tightly, and refrigerate for up to 2 weeks or transfer to sandwich-size resealable freezer bags and freeze for up to 6 months. Defrost at room temperature before using.
• 1 1/2 to 2 cups.

RED ONION MARMALADE

Steps:

• Halve onions lengthwise and cut into thin slices.
• Heat butter in large heavy skillet set over medium heat.
• When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
• Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
• Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
• Remove from heat and sprinkle in salt, adding more if needed.
• For tarter taste, stir in another 2 to 3 teaspoons vinegar.
• The marmalade can be prepared 5 days ahead; cover and refrigerate.
• Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.

LONDON BROIL WITH ONION MARMALADE

Steps:

• For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.
• Prepare an outdoor grill with a hot fire for indirect grilling.
• For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.
• Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.
• For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

GLAZED PORK CHOPS WITH SPICED ONION MARMALADE

Steps:

• Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Whisk next 5 ingredients in small bowl to blend. Sprinkle pork chops with salt and pepper. Brush generous 1 tablespoon glaze on each side of pork chops. Place chops on prepared baking sheet. Bake until thermometer inserted into center registers 150°F, about 20 minutes. Serve with warm Spiced Onion Marmalade.

CONFIT D' OIGNON - FRENCH ONION MARMALADE

Steps:

• In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.
• Cover & cook over a gentle heat until they start to colour.
• Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
• Take off the lid and add the sugar, wine & vinegars.
• Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.
• You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.
• Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
• Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
• Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

SAUTEED SALMON WITH RED ONION MARMALADE

Steps:

• Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
• While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
• Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
• Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
• In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
• Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

SPICED ONION MARMALADE

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)

CRISPY PAN SEARED DUCK BREAST WITH BASALMIC ONION MARMALADE

Steps:

• Preheat oven to 375 to 400 degrees F.
• First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :).
• Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
• I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
• Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
• Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
• Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
• Do NOT turn your breasts. It still should be skin side down.
• Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below).
• ----------------------------------------------------------------------------------.
• Balsamic Onion Marmalade.
• In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes.
• Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes.
• Season to taste with salt and pepper and set aside to cool.

STIR-FRIED SAVOY CABBAGE AND CONFIT D' OIGNON-ONION MARMALADE

Steps:

• Wash and trim the cabbage, removing the very tough centre heart if necessary.
• Separate the leaves, and shred very finely.
• In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
• Lower the heat a bit, and place a lid on the wok/pan.
• Cook for about 2 minutes with the lid on.
• Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
• Take off the heat, season well with ground black pepper & serve immediately.
• OPTIONAL:.
• Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.

GRILLED SWEET AND HOT SAUSAGE WITH GRILLED ONION MARMALADE AND RED PEPPERS

Steps:

• Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hogie.

RED ONION MARMALADE

Steps:

• Wrap cloves, peppercorns, allspice, and bay leaf in a small piece of cheesecloth and tie with kitchen twine to enclose.
• Place onion, wine, vinegar, and sugar in a small saucepan; stir to combine. Add spice sachet and cover saucepan. Place over medium heat and simmer until onions are translucent and liquid is syrupy, about 30 minutes.
• Remove saucepan from heat, discard spice sachet, and let cool slightly before serving.

SOMERSET RED ONION MARMALADE #1

Steps:

• Put the thinly sliced onions into a large heavy bottomed pan that has a tight fitting lid together with the vinegar and simmer until soft.
• Add the spices, salt and ginger and stir.
• Add the sugar and boil steadily until the marmalade is thick and a wooden spoon drawn through the mixture leaves a distinct gap.
• Spoon into hot preserving jars and seal.
• Store in a cool, dark, dry cupboard. Can be used immediately but improves with keeping and will keep well for a year.