You are here: Home » Recipes » Caramelized Onion and Lemon Marmalade Caramelized Onion and Lemon Marmalade Recipe by California Walnut Board Yield 16 servings Prep 15 mins Cook 30 mins Serve this delicious sweet-sour marmalade as a topping for any savory dish or with or on toast, with cheese. PrintEmail Ingredients 2 tablespoons canola oil8 cups minced onion1/4 teaspoon salt2 tablespoons balsamic vinegar6 tablespoons fresh lemon juice1 tablespoon brown sugar or light-colored honey2 tablespoons chopped lemon zest Instructions Place a medium-sized skillet over medium heat and wait about 2 minutes. Add the oil and swirl to coat the pan. Add the onions and salt, sauté for 5 minutes, then cover the pan. Cook, covered, for 15 minutes. Stir in the vinegar, cover, and cook for another 5 minutes. Stir in the lemon juice and sugar, and cook uncovered for about 5 more minutes. Remove from the heat, and stir in the lemon zest. Cool to room temperature, then pack into a jar with a tight fitting lid. Cover and refrigerate for up to 3 weeks. Prior to service, toast walnuts in oven for 8-10 minutes at 350F. Top toasted walnuts and marmalade on top of fish, chicken, or other savory dish and serve. Makes 2 cups. Note: Remove the lemon zest before juicing the lemon. It's easiest to strip the zest with a vegetable peeler, then to chop it on a cutting board with a sharp knife. Recipe courtesy of Mollie Katzen.