Red Onion Marmalade
- 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
- 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.
- 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.