Red Onion Marmalade
A number of years ago, restaurant chefs decided to adopt the term marmalade (defined as a fruit preserve with pieces of fruit suspended in a clear jelly) and apply it to onion relishes such as this. Maybe it's because the sweetness of onions makes them a natural partner of meat and poultry, much like certain fruit sauces (think duck a l'orange). This sweet and sour onion marmalade can be made a week in advance and refrigerated until serving time.
  • 1 tablespoon olive oil
  • 1-1/4 pounds red onions (about 4 medium), finely chopped
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 1/2 teaspoon salt

1. In large skillet, heat oil over low heat. Add onions and cook, stirring frequently, for 15 minutes or until soft.

2. Stir in vinegar, brown sugar, orange zest, orange juice, and salt. Cook, stirring frequently, for 15 minutes or until glossy. Serve warm, at room temperature, or chilled.

Nutritional Information
Per 1/2 cup: 54 calories, 1.8g total fat, 0.3g saturated fat, 1.3g monounsaturated fat, 0.2g polyunsaturated fat, 1.3g dietary fiber, 1g protein, 9g carbohydrate, 0mg cholesterol, 150mg sodium.
Good source of: quercetin.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 2 cups

Prep Time