Marmalade d'oignon

The last remaining onion of last years harvest is a big deal for me.  It signifies the end of a great growing season and gets me looking forward to the next. This recipe is worthy of the 45 minutes of time at the stove especially when you discover all the ways it will enhance your meals, from grilled cheese, to pizza, to topping off goat cheese on a crostini!

L'oignon marmalade

Marmalade d'oignon

Adapted from Frank Brigtsen's recipe for Saveur

  • 4 T unsalted butter
  • 1 large yellow onion sliced into thin rings
  • 1/2 c sugar
  • 1/2 c juice of an orange
  • Zest of one orange
  • 1/2 c white balsamic vinegar
  • 2 T honey
  • 1 sprig fresh thyme

Put on some good music and grab a glass of wine. Melt butter in a 12" skillet over medium heat.  Add onions; cook stirring occasionally until golden brown, about 20 minutes.  Add sugar, juice, vinegar, honey, thyme, salt and pepper to taste and bring to a boil.  Reduce heat to medium and cook stirring constantly until thick, about 25 minutes.  Remove from heat and discard thyme.  Allow to cool for 15 minutes before transferring to a lidded glass jar and place in refrigerator & Voila!

Onion marmalade

Look at this gorgeous appetizer Sujhey from Five Senses Palate made with this recipe topping with goat cheese and micro greens for a recent fundraising dinner

Fives Senses Palate





As featured on Foodgawker