Caramelized Onion and Lemon Marmalade

  • 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.


2 tablespoons canola oil
8 cups minced onion
1/4 teaspoon salt
2 tablespoons balsamic vinegar
6 tablespoons fresh lemon juice
1 tablespoon brown sugar or light-colored honey
2 tablespoons chopped lemon zest


  1. 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.
  2. 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.
  3. 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.
  4. 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.



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