Best 10 Red Onion Marmalade Recipes

RED ONION MARMALADE

Steps:

• Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

RED ONION MARMALADE

Steps:

• Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.

RED ONION MARMALADE

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)

RED ONION MARMALADE

Steps:

• Halve onions lengthwise and cut into thin slices.
• Heat butter in large heavy skillet set over medium heat.
• When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
• Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
• Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
• Remove from heat and sprinkle in salt, adding more if needed.
• For tarter taste, stir in another 2 to 3 teaspoons vinegar.
• The marmalade can be prepared 5 days ahead; cover and refrigerate.
• Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.

RED ONION MARMALADE

Steps:

• Wrap cloves, peppercorns, allspice, and bay leaf in a small piece of cheesecloth and tie with kitchen twine to enclose.
• Place onion, wine, vinegar, and sugar in a small saucepan; stir to combine. Add spice sachet and cover saucepan. Place over medium heat and simmer until onions are translucent and liquid is syrupy, about 30 minutes.
• Remove saucepan from heat, discard spice sachet, and let cool slightly before serving.

SAUTEED SALMON WITH RED ONION MARMALADE

Steps:

• Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
• While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
• Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.

SOMERSET RED ONION MARMALADE #1

Steps:

• Put the thinly sliced onions into a large heavy bottomed pan that has a tight fitting lid together with the vinegar and simmer until soft.
• Add the spices, salt and ginger and stir.
• Add the sugar and boil steadily until the marmalade is thick and a wooden spoon drawn through the mixture leaves a distinct gap.
• Spoon into hot preserving jars and seal.
• Store in a cool, dark, dry cupboard. Can be used immediately but improves with keeping and will keep well for a year.

RED ONION MARMALADE

Steps:

• With vegetable peeler, peel rind from orange in long strips.
• Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
• In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
• Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
• Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
• Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
• Variation:.
• Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.

RED ONION MARMALADE AND RICOTTA PIZZA

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 to 2 minutes more. Season marmalade generously to taste with salt and pepper.
• Meanwhile, preheat oven to 500°F Roll pizza dough out onto the back of a baking sheet, sprinkled with cornmeal. Brush with remaining 1 tablespoon of oil; sprinkle with salt. Spread onion marmalade over the crust, dollop ricotta all over the onion layer and top with slices of prosciutto. Bake until caramelized and crusty, about 10 to 12 minutes.

RED ONION MARMALADE

Steps:

• 1. In a medium saucepan, heat oil over medium-low heat. Add onions and sauté until they soften and become translucent, about 10-15 minutes.
• 2. Mix in sugar and cook 2 minutes or until sugar has dissolved. Carefully add vinegar and wine (or juice). Increase the heat and bring to a boil. Reduce heat to a simmer and cook until the liquid has almost evaporated and onions are caramelized and completely tender, stirring frequently. This will take anywhere from 45 to 60 minutes. Watch the onions carefully so they don't burn.
• 3. Serve warm or can for use in the future.