Red Onion Marmalade is one of those incredibly delicious recipes known only to a few gourmands. It is simple to make, yet the reaction from those who taste it is amazing.
- 8 Cups red onion, thinly sliced
- water, pure, as needed
- 3 Cups sugar, granulated
- 2 Cups apple cider vinegar
- Be sure onion is cut evenly, not a mixture of uneven thickness.
- In a large, non-reactive pot, sweat the onions with some pure water - just enough to wet the onions - no more than 1/2 Cup. Mineral water can add flavors you won't enjoy. Stir frequently until the water is evaporated. Repeat if necessary to make the onions translucent.
- Add the vinegar and sugar, stirring well over medium heat to melt the sugar entirely.
- Simmer on medium heat until marmalade syrup is liquid honey consistency and the onion is tender. Keep stirring as it will burn easily.
- Once completed, cool. Portion into sterilized jars and seal. Will stay in the refrigerator for up to 3 weeks.
Store in a wide-mouth sterilized mason jar. Will hold in the refrigerator for up to 2 months.
Freezing this is not recommended.
Serve this with Chicken Liver Pate or meat-based pates or terrines. Used often in Britain with liver mousses. Goes very well with egg or chicken salad too!
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