Onion Marmalade the Editors of Publications International, Ltd.
Makes 5 cups
|1||bottle (12 ounces) balsamic vinegar|
|1||bottle (12 ounces) white wine vinegar|
|3||tablespoons arrowroot or cornstarch|
|1-1/2||cups dark brown sugar|
|2||teaspoons cumin seeds|
|2||teaspoons coriander seeds|
|4||large yellow onions, halved and thinly sliced|
- 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.
Serve as side dish or condiment with eggs, roasted vegetables and meats, and on sandwiches.
Check out more recipes for Savory Sauces