Spicy Onion Marmalade

  • Yield: 10 servings


2teaspoons olive oil
2large onions, preferably Vidalias, chopped
1 jalapeno, minced, optional
1tablespoon sugar
1cup red or white wine
1/2cup water


  1. Heat oil over medium heat in a large nonstick skillet. Add onions and let cook, undisturbed, 3 to 4 minutes, until they begin to brown. Then stir onions occasionally until they start to become darker in color. Add jalapenos, if using, and sugar. Continue to stir and cook until onions are very brown. Add wine and continue to cook, stirring occasionally, 3 minutes. Add water as needed to prevent sticking and cook until most liquid is absorbed and onions are soft and sweet. Will keep refrigerated up to 2 weeks. Makes 2 1/2 cups.

Nutritional Info *per serving

  • Calories 28
  • Fat .9g
  • Cholesterol 0mg
  • Sodium 1.3mg
  • Carbohydrate 4g
  • Fiber .80g
  • Protein .5g