This rich red onion marmalade transforms simple onions into a luxurious, jammy condiment with complex sweet and sour notes. Slow-cooked in olive oil, the onions soften until they are translucent and deeply caramelized. The addition of red wine vinegar and a touch of grenadine provides a vibrant acidity and color that balances the natural sweetness of the brown sugar. This versatile sauce is an excellent accompaniment to grilled steaks, roasted pork, or sharp cheeses. It adds a gourmet touch to everyday meals and is perfect for holiday roasts or charcuterie boards. The flavor improves as it sits, making it a wonderful make-ahead item for entertaining.
Red Onion Marmalade
Description
This rich red onion marmalade transforms simple onions into a luxurious, jammy condiment with complex sweet and sour notes. Slow-cooked in olive oil, the onions soften until they are translucent and deeply caramelized. The addition of red wine vinegar and a touch of grenadine provides a vibrant acidity and color that balances the natural sweetness of the brown sugar. This versatile sauce is an excellent accompaniment to grilled steaks, roasted pork, or sharp cheeses. It adds a gourmet touch to everyday meals and is perfect for holiday roasts or charcuterie boards. The flavor improves as it sits, making it a wonderful make-ahead item for entertaining.Ingredients
Directions
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Heat olive oil in a large heavy-bottomed saucepan over medium heat.
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Add the thinly sliced red onions and cook, stirring occasionally, until they begin to soften, about 10 minutes.
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Add the brown sugar and stir well to coat the onions evenly.
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Season with salt and white pepper to taste.
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Continue cooking over medium heat, stirring frequently, until the onions are golden brown and caramelized, about 10 to 15 minutes.
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Pour in the red wine vinegar and grenadine; cook until the liquid has completely evaporated.
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Add the red wine and cook, stirring frequently to prevent sticking or burning, until the wine has evaporated.
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Taste the marmalade and adjust seasoning with more salt or pepper if needed.
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Remove from the heat and keep warm until ready to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 281.1kcal
- % Daily Value *
- Total Fat 11.7g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 18.2mg1%
- Total Carbohydrate 42.2g15%
- Dietary Fiber 7.7g31%
- Sugars 19.1g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This marmalade can be made up to 2 days ahead. Store covered in the refrigerator for up to 1 week. Reheat gently before serving.
Variations: Substitute balsamic vinegar for red wine vinegar for a deeper flavor profile. You can also add fresh thyme or bay leaves during cooking for an herbal note.
Safety: Ensure the liquid evaporates fully before serving to achieve the proper jam-like consistency.
Tips: Use a wide pan to allow moisture to escape faster, speeding up the caramelization process.
