Red Onion Marmalade

Kitchen Tested
  • Yield 2 cups
  • Prep 5 mins
  • Cook 50 mins

Long-cooking in wine and honey unveils the sweet side of onions.

Serve leftover marmalade on top of grilled pork chops or chicken.


4 teaspoons butter
2 1/2 cups thinly sliced red onion
2/3 cup red wine
2 1/2 tablespoons honey
1/8 teaspoon salt
1/4 teaspoon Freshly ground black pepper
1 cup diced apple


  1. Melt butter over medium heat in a small saucepan. Add onion and cook, stirring occasionally, until the onions are translucent and tender, 20 to 30 minutes.
  2. Add red wine, honey, salt and pepper.  Bring to a simmer, reduce heat to low and cover.  Cook until the onions are very soft and the mixture has cooked to a jam-like consistency, 20 to 30 minutes.  Remove from heat, stir in apple and let cool. (The onion mixture can be prepared 1 day ahead of time and stored in the refrigerator.)

Recipe by Chef Chris Koetke.



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