Caramelized onion marmalade is a tasty start to some amazing appetizers. Spoon over cream cheese on toasted baguettes. Delicious, easy and cheap! Or package in a pretty jar, tie a ribbon and present as a beautiful and tasty hostess gift!
10 Cups thinly-sliced onions - about 4 very large onions (I used yellow onions)
3 Tablespoons olive oil
½ Teaspoon kosher salt
1-3 Tablespoons balsamic vinegar
2 Tablespoons light brown sugar
Please be advised the onions will cook down significantly. This recipe will yield about 2-3 cups of marmalade.
I found this caramelized onion marmalade recipe on Karen's Kitchen Stories and modified it just slightly: The first time I followed the recipe exactly and used 3 tablespoons of balsamic. Although the taste was wonderful, I wasn't thrilled with how dark the balsamic turned the onions. The next time I reduced the amount of balsamic to 1 tablespoon and was really pleased with the result. The color appealed to me and the flavor was still amazing!
Enjoy! - The Recipe Wench
I used a large (4 quart, 11 inches wide), high-sided skillet for this. I recommend a cooking vessel with a wide bottom so that the onions can brown nicely.
Add thinly-sliced onions to cooking vessel
Drizzle olive oil over onions and mix so that the onions are well coated
Sprinkle with salt
Cook over medium high heat for about 15 minutes, stirring occasionally.
Reduce heat to low and continue cooking the onions for another 30 minutes, stirring occasionally and scraping up browned bits
Sprinkle brown sugar and balsamic
Stir and continue to cook for 30-45 minutes (again, stirring occasionally to scrape up browned bits)
Once the onions reach the consistency of jam, turn off heat, allow to cool and store in fridge to use as desired
You can hollow out a loaf of bread, spoon the warm caramelized onions into the center, wrap the bread up in foil and heat in the oven at 350 for about 10 minutes.
When it comes out of the oven, slice and enjoy while hot.