Red Onion Marmalade

AllenOK

AllenOK

New member
Red Onion Marmalade

2 large red onions, thickly sliced
1 T butter
1 t garlic, minced
cider vinegar to cover
¼ c sugar
red pepper flakes, to taste
salt, to taste

Sauté onions in butter until they collapse. Add remaining ingredients except sugar and reduce to au sec (until almost all the liquid has cooked off). Add sugar and simmer, stirring constantly until sugar dissolves.
 
I would have never thought of making onion marmalade. It sounds like it would go great on a burger or hotdog. Thanks.
 
I have a recipe for red onion jam that just involves chopped red onions and sufficient balsamic vinegar (semi-decent) to nearly cover the onions, a well ventilated room and an extractor fan. Just bring to a simmer and keep it going until it is at jam consistency. Very thick and sticky and excellent with pickled onions and cheese (or on a ploughman's platter) or on a juicy steak. Yum!!!
 
I could eat that on toasted French bread...maybe top it with just the right kind of grated cheese and run it under the broiler. What do you think...maybe Swiss?
 
Mine? Or Bilby's?

If it's mine, go with the Swiss. For Bilby's, parmesan mixed with asiago might be a better bet.
 
Well, I know Australian palates are different to American but, I wouldn't be using my version as a grilled cheese toast filling at all. Mine isn't that sort of thing. I think!! It comes out quite thick and is quite acidic still. But I guess if you would treat a chutney in that manner, then whatever you guys think best. Can't get my head around that concept well enough.
 
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