Allium Cepa… we can’t quit you!

Balsamic Onion Marmalade

Ah the simple, yet magical, onion.  Love cooking them, eating them… they have so much deliciousness, yet they don’t pack a bunch of calories.  They go with lots of different dishes and come in so many varieties! Who doesn’t already know all that!? We are definitely big fans of something so basic. I could provide countless recipes and suggestions for how to make them part of your meals, but for now, just one recipe for an incredible topping that if you make it yourself, saves you a very high price tag at Williams-Sonoma.

While browsing there for a sauce they used to carry years ago (of course it’s not there anymore, what could I have possibly been thinking!) I decided to grab a couple of new tastes to try out.  Didn’t look closely, just paid the bill and went home. Finally opened the one they call Balsamic Onion Marmalade by WichCraft.

Balsamic Onion MarmaladeLooks like an unassuming jar of brown goo.  Warmed it up a bit and put some on top of our filet mignon. WOW. The flavour was just brilliant! We finished the small jar quite quickly and it was then that I noticed the price: $22!!!!! For onions! and vinegar!!! Not to mention having to travel to Williams-Sonoma to replenish.  This of course prompted an immediate search for a recipe and lo and behold, it is on the web, and it is the recipe of the actual product. It did not take long to test it out.

Balsamic Onion MarmaladeIt was just as fabulous, and NOT $22.  I used 5 yellow onions and President’s Choice Balsamic Vinegar ($4 a bottle and this brand of vinegar also has no gluten, so your gluten intolerant friends can enjoy it as well… or any brand that doesn’t contain gluten ingredients will do.) and followed the recipe quite exactly. Easy! So if you are looking for something to kick up your steaks, sandwiches, uh, rice? frozen pizza? You could put this stuff on so much! Whip up a batch and enjoy!

K&L 😀

Ingredients

  • 1 tablespoon vegetable oil
  • 4 medium onions, thinly sliced (about 8 cups)
  • Kosher salt and freshly ground black pepper
  • 1/3 cup sugar
  • 2/3 cup balsamic vinegar

Procedures

  1. Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks.

K&L 😀

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