OMG – sooo gooood. This condiment is very easy to make, and will definitely dazzle whatever you add it to. I spread it on top of some grilled burgers, used it as a dip, mixed it in with steamed corn. And so on. This is definitely not sweet like a marmalade; instead, it has a sweet/savory flavor, deep and substantial. Next time, I’m doubling the recipe – it gets gobbled up.
Onion marmalade (slightly modified from PatioDaddioBBQ)
2 medium yellow onions
3 tablespoons margarine
1 tablespoon sugar
1/2 cup red wine vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1/8 teaspoon black pepper
1/4 teaspoon ground ancho chile
Peel the onions then cut them in half from pole to pole. Cut the halves into half rings, keeping them together, then cut the half rings into thirds. You should have about 3 1/2 cups.
Melt the margarine in a medium sauce pan over medium-high heat. Add the onions and cook them, stirring frequently, until they are just translucent (about 5 minutes). Reduce the heat to medium, sprinkle the onions with the sugar and continue to cook them, stirring frequently, until they are just starting to brown (about 5 minutes).
Add the remaining ingredients and bring just barely to a boil. continue to cook, stirring frequently, until about 3/4 of the liquid has evaporated (about 8 minutes). Reduce heat to low, cover, and cook another 10 minutes.
Remove from the heat, uncover and let cool. put the cooled marmalade in a jar and refrigerate. It should easily keep for a week or two. (makes about 1 1/2 cups).