In his new book Bread Nick Malgieri offers this recipe for onion marmalade. How to use it? Nick suggests making grilled cheese sandwiches. Or, as a topping for his focaccia. Suzen is experimenting with adding this intense flavor to her salad vinaigrettes. You could use this to top off your burger, or have it on the side when enjoying chicken blackened on your barbeque.
It’s easy to make, just sitting on your stove as the onions edge toward caramel. And you are surge to fashion your own favorite ways to cook with and enjoy.
Nick created this recipe after tasting a version made with red wine, not vinegar. He prefers the vinegar and you may, too. You can try the wine version and experiment with other vinegars to perfect your own personal “family” version.
Yield: one cup+
- 2 pounds large white onions or sweet onions such as Vidalia
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- 2 tablespoons sherry vinegar
Peel, halve, and then thinly slice the onion from stem to root end.
Put the oil in a large Dutch oven and add the onion and the salt. Stir to coat the onions with the oil, turn the heat to medium, and wait until the onions start to sizzle. Decrease the heat to very low and cook the onions until they are wilted, about 20 minutes, stirring occasionally.
Continue cooking, stirring more often as the onions reduce tin volume, until they are very soft and light caramel color, a total of about 1 ½ hours. Off the heat, stir in the vinegar and taste for seasoning. Adjust with more salt or vinegar if you like. Cool and pack into a clear plastic container. The marmalade can be stored for up two weeks in the refrigerator. Bring to room temperature before use to maximize the flavor experience.