Advertisement

Onion Marmalade

Yield

Makes 5 cups

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

  1. 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.
  2. 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.

Check out more recipes for Savory Sauces

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement