Onion Marmalade for the Masses

Oh joy…something to do with all those onions you get from the CSA: made this last week and have been living off of this ever since. Super easy to make, just turn the onions on low in 2T of butter for 45 minutes during the next episode of Westworld, and at the end of the episode, finish the dish. Easy as pie…onion pie with marmalade.

From Wine Spectator magazine’s “Cheese” issue. So use nice wine. I used Columbia Crest Merlot. Quite good with d’Affinois brie, on paninis, and with roasted chicken. The article/recipe says to use it with epoisses cheese which I believe is particularly stinky, but I thought it worked with both Camembert and brie. Yummm…

Ingredients

2 medium yellow onions finely sliced (although I used white and yellow combined)

½ c red wine

¼ c red wine vinegar

¼ c sugar (you’ll need all of it, and probably a tablespoon or so more)

1 t soy sauce (!)

1 t salt

1 t fresh thyme leaves (I used ¼-½ t dried)

Cracked black pepper

Instructions

Melt the butter in cast iron pan, add onions, cook for 45 minutes. Stir every once in a while to brown the onions on all sides and then toss to pick up the fond in the pan.

In a separate small pot, set over medium head all the other ingredient together, then add the onions, stirring often until reduced and syrupy. About 5 minutes.

Voila!

Keeps in the fridge for at least a week or more. 

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