TLC Cooking "Onion Marmalade"

Onion Marmalade

INGREDIENTS

1	bottle (12 ounces) balsamic vinegar
1	bottle (12 ounces) white wine vinegar
3	tablespoons arrowroot or cornstarch
2	tablespoons water
1‑1/2	cups dark brown sugar
2	teaspoons cumin seeds
2	teaspoons coriander seeds
4	large yellow onions, halved and thinly sliced

PREPARATION:

Slow Cooker Directions

With exhaust fan running, cook vinegars in large saucepan over high heat until reduced to 1/4 cup. Sauce will be thick and syrupy. Remove from heat. Blend arrowroot and water in small cup. Add brown sugar, cumin, coriander and arrowroot mixture to sauce; blend well.
Place onions in slow cooker. Stir in vinegar mixture; mix well. Cover; cook on LOW 8 to 10 hours or HIGH 4 to 6 hours until onions are no longer crunchy. Stir occasionally to prevent sticking. Store in refrigerator for up to 2 weeks.

Tip

Serve as side dish or condiment with eggs, roasted vegetables and meats, and on sandwiches.

This recipe appears in: Savory Sauces