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onion marmelade

ingredients

  • 3 lbs of spanish or Vidalia onions, skins removed and thinly sliced
  • 1/3 cup olive oil
  • 1 tablespoon of sea salt
  • 3/4 cup of granulated sugar
  • 1/3 cup of brandy or cognac
  • 3/4 cup of red wine vinegar
  • 1 tablespoon of freshly chopped thyme
  • 1/4 teaspoon of freshly ground nutmeg
  • 1 star anise


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After a wonderful week end in the historic city of Quebec I thought I would share one of my newest discoveries; onion marmalade served well with soft cheese and baguette bread

preparation

In a large saucepan warm olive oil over medium high heat, add the sliced onions and cook for 7 minutes, or until soft. Add the salt, sugar and star anise. Stir frequently to dissolve the ingredients and cook for another 7 minutes.

Add the vinegar and brandy and bring to a boil. Reduce the heat to simmer and continue to cook for another 20 minutes, stirring frequently, until the mixture has thickened. Stir in the thyme and the freshly grated nutmeg. Serve warm or at room temperature.
Note: The mixture can be stored in the refrigerator for up to 1 week or frozen for up to one month.


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