Red Onion Marmalade
In the past decade or so, restaurant chefs decided to adopt the term marmalade (technically a fruit preserve with pieces of fruit suspended in a clear jelly) and apply it to onion relishes such as this. Maybe it’s because the sweetness of onions makes them a natural partner of meat and poultry, much like certain fruit sauces (think duck à l’orange). This sweet-and-sour onion marmalade can be made a week in advance and refrigerated until serving time.
1 tablespoon olive oil
1-1/4 pounds red onions (about 4 medium), finely chopped
3 tablespoons balsamic vinegar
1 tablespoon light brown sugar
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1/2 teaspoon salt
1 In a large skillet, heat the oil over low heat. Add the onions and cook, stirring frequently, until soft, about 15 minutes.
2 Stir in the vinegar, brown sugar, orange zest, orange juice, and salt. Cook, stirring frequently, until glossy, about 15 minutes. Serve warm, at room temperature, or chilled. Store the marmalade in the refrigerator.
Makes 2 cups servings.
Per 1/4 cup: 54 calories, 1.8g total fat (0.3g saturated), 0mg cholesterol, 1g dietary fiber, 9g carbohydrate, 1g protein, 150mg sodium.