For a deeper, more complex flavor, consider adding a sprig of fresh thyme or a bay leaf to the marmalade during the simmering process. Remove before serving. Store the Red Onion Marmalade in an airtight container in the refrigerator for up to 2 weeks. If the marmalade becomes too thick during cooking, add a tablespoon or two of water to loosen it up. Serve at room temperature to allow the flavors to fully develop.
Red Onion Marmalade
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PREP TIME5 mins
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COOK TIME40 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS99
Transform humble red onions into a sweet and savory masterpiece. This Red Onion Marmalade, with its deep crimson hue and complex flavor profile, is the perfect accompaniment to grilled meats, a sophisticated spread for crusty bread, or a delightful addition to a cheese board.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol4 mg
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Fiber1 g
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Protein1 g
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Saturated Fat1 g
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Sodium15 mg
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Sugar9 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a large, heavy-bottomed skillet, heat the olive oil and butter over medium heat until the butter is melted and shimmering. (2 minutes)
02
Step
15 mins
Add the thinly sliced red onions and sugar to the skillet. Cook, stirring occasionally, until the onions begin to soften and caramelize, turning a deep, rich color. (Approximately 15 minutes)
03
Step
20 mins
Pour in the red wine and balsamic vinegar. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer, uncovered, until the liquid has evaporated and the marmalade has thickened to a jam-like consistency. Stir occasionally to prevent sticking. (15-20 minutes)
04
StepSeason with sea salt to taste. Remember that the flavors will intensify as the marmalade cools. Allow to cool completely before serving or storing.
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Jayme Reilly
Mar 26, 2025I added a pinch of red pepper flakes for a little heat, and it was amazing!
Jena Mcglynn
Mar 15, 2025This marmalade is great on grilled cheese sandwiches!
Vallie Schimmel
Feb 4, 2025This recipe is fantastic! I made it for a dinner party and everyone raved about it. The balsamic vinegar really adds a depth of flavor.
Royce Macejkovickunze
Dec 30, 2024Be patient during the simmering process. The longer it simmers, the richer the flavor becomes.
Zula Schroedergulgowski
Oct 28, 2024The marmalade was a bit too sweet for my taste, so I reduced the sugar by a tablespoon. It was perfect after that adjustment.
Maureen Mueller
Sep 29, 2024I made a double batch and canned it for later use. It keeps well and is a wonderful addition to holiday gift baskets.
Ramona Bins
May 27, 2024I used a sweeter red wine, and the marmalade turned out incredibly rich and flavorful.
Dane Baumbach
May 27, 2024I tried this recipe with Vidalia onions when red onions were unavailable. It was still a tasty, sweeter marmalade.